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Export 22 ingredients for grocery delivery
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!
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