Step 1

Preheat the oven 430˚F ( 220˚C).

Step 2

Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Step 3

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Step 4

Reserve the chicken tikka marinade for later use.

Step 5

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Step 6

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Step 7

Add in the chopped tomatoes and fry till soft.

Step 8

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Step 9

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

Step 10

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Step 11

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

Step 12

Enjoy!