📖 Instructions

1. First, let's tackle the Chicken Tikka Marinade. In a large bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cayenne pepper (optional, for extra heat!), 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper. Give it a good mix—it's like a party in a bowl!
2. Next, add 1.5 lbs of boneless, skinless chicken thighs to the marinade. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or even better, overnight. The longer it marinates, the more flavorful it gets! I usually do it the night before so my kitchen smells amazing in the morning!
3. Now for the Biryani! Heat 2 tbsp oil in a large pot or Dutch oven over medium heat. Add 1 medium chopped onion and sauté until golden brown. Oh, the smell! It's already making my mouth water! This is where you’ll get those wonderful caramelized onions for extra flavour.
4. Add 1 cup of basmati rice (rinsed) and sauté for a couple of minutes. Then, add 2 cups of chicken broth, 1/2 tsp salt, and bring it to a boil. Once boiling, reduce the heat, cover, and simmer for about 15-18 minutes, or until the rice is almost cooked through. This is where patience is key—don't peek too often!
5. While the rice is simmering, let’s make that gorgeous mint-cilantro chutney. Combine 1 cup packed fresh mint leaves, 1 cup packed fresh cilantro leaves, 1/2 cup water, 2 green chilies (chopped), 1 inch ginger (chopped), 1/2 tsp salt, and 1 tbsp lemon juice in a blender or food processor. Blend until smooth. Adjust the water if it is too thick. This is so refreshing, I could eat it by the spoonful!
6. Preheat your oven to 375°F (190°C). Once the rice is almost cooked, gently fold in the marinated chicken. Now, let's layer! In a greased baking sheet or large pan, place half of the rice, then arrange the chicken tikka on top. Cover with the remaining rice, creating an even layer. You'll be amazed at the beautiful final product!
7. Bake for 20-25 minutes, or until the rice is fully cooked and the chicken is heated through. You can also do this in a rice cooker on the 'Keep Warm' setting for about 15-20 minutes. Now, cover that bad boy with foil and let it rest for 10 minutes before serving. This allows the flavors to meld together beautifully!
8. Serve hot with the vibrant mint-cilantro chutney. Garnish with fresh cilantro and a sprinkle of garam masala. There’s something so incredibly satisfying about enjoying this. This recipe is incredibly special, and it's almost like a journey through your tastebuds!