Tandoori chicken biryani recipe

  • Serves 6
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Sharon
Added 82 months ago

Cut the chicken into pieces and place in a bowl, over the top add some natural yogurt and the tandoori paste, stir and make sure the chicken is fully coated. Leave to marinate for at least 1 hour or overnight in the fridge.

Finely slice the onions and fry in the sunflower oil until caramalised.

Grill the marinated chicken pieces for approximately 5 minutes each side then add to the onion mix. Meanwhile, wash the basmatti rice, fill with enough water to cover and add the yellow colouring and the bay leaves and boil until al - dente, then drain the water with a sieve.

Layer a large dish with the rice then add the chicken andonion mix repeating until all ingredients used ending with a layer of chicken and onion mix.

Put one pot of yogurt into a bowl add the garlic, the mint, the honey and half a bottle of the green food colouring and serve as a side dish.

Serve with poppadoms.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 500g basmatti rice
  • 6 skinless chicken breasts
  • 6 onions
  • 2 pots of natural yogurt
  • 1 jar of tandoori paste
  • 2tbsp sunflower oil
  • 1 bottle yellow natural food colouring
  • 2 bay leaves
  • 1 bottle green natural food colouring
  • 2 cloves garlic
  • 2tbsp mint sauce
  • 2tbsp honey
  • poppadoms, to serve

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