If you’re a biryani lover, get ready for a game-changing recipe! Malai Tawa Chicken Biryani is a fusion of rich, creamy flavors and traditional biryani spices. The chicken is marinated in a luscious malai (cream) marinade, seared to perfection on a tawa, and then layered with fragrant rice and a spicy biryani masala. This dish is perfect for special occasions, weekend feasts, or when you just want to treat yourself to something extraordinary!

Why You’ll Love This Recipe

Creamy & Spicy: The malai marinade gives the chicken a rich, melt-in-your-mouth texture, while the biryani masala adds that perfect kick. Restaurant-Style Biryani at Home: No need to order takeout—this recipe is easy to follow and just as good as your favorite restaurant biryani! Perfectly Layered: Every spoonful has tender chicken, fluffy rice, and bold flavors.

Ingredients You’ll Need

For the Malai Tawa Chicken:

• 2 chicken quarter leg pieces
• 4-5 tbsp strained yogurt
• 2 tbsp cream
• 1 tbsp mayonnaise
• 1 tbsp ginger garlic paste
• 1 green chili, chopped
• 1 tbsp salt
• 1 tsp each: cumin powder, white pepper, garam masala
• 2 cardamom pods (or ½ tsp cardamom powder)
• 1 tbsp fenugreek leaves (Kasuri methi)
• 1 tbsp lemon juice
• 3-4 tbsp cooking oil
• 2-3 green chilies, thickly sliced
• 1 lemon, cut into small triangles

For the Biryani Curry:

• 2 tbsp oil
• Whole garam masala (1 bay leaf, 2 cloves, 1 cinnamon stick, 2 cardamom pods)
• 1 onion, thinly sliced
• 2 medium tomatoes, blended
• 1 tbsp biryani masala
• 1 tsp each: red chili powder, turmeric, cumin powder, coriander powder, salt
• 2 tbsp leftover Malai Tikka marinade

For Layering:

• 1½ cups basmati rice (boiled until 70% cooked)
• Chopped green chilies
• Chopped coriander
• Mint leaves
• Lemon slices
• Fried onions

Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix strained yogurt, cream, mayonnaise, ginger garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.
2. Coat the chicken quarter legs in this marinade. Cover and let it rest for at least 1 hour (overnight for best results).

Step 2: Cook the Malai Tawa Chicken

1. Heat 3-4 tbsp oil in a pan and add the marinated chicken.
2. Cook on medium heat, flipping occasionally, until the chicken is golden brown and fully cooked.
3. Add sliced green chilies and lemon triangles, and sauté for a few minutes. Set aside.

Step 3: Prepare the Biryani Curry

1. In a pot, heat 2 tbsp oil and add whole garam masala. Let it sizzle.
2. Add sliced onions and sauté until golden brown.
3. Stir in the blended tomatoes and cook until the oil separates.
4. Add biryani masala, red chili powder, turmeric, cumin powder, coriander powder, and salt.
5. Mix in 2 tbsp of the leftover Malai Tikka marinade and cook for 2-3 minutes.

Step 4: Assemble the Biryani

1. In a pot, spread a layer of biryani curry at the bottom.
2. Place the Malai Tawa Chicken over the curry.
3. Layer with 70% cooked rice on top.
4. Sprinkle chopped chilies, coriander, mint leaves, lemon slices, and fried onions.
5. Cover the pot with a tight lid and dum cook on low heat for 15-20 minutes until the flavors blend.
6. Serve & Enjoy Gently mix the biryani and serve hot with raita and salad! Every bite is packed with creamy, spicy, and aromatic goodness.

Pro Tips for the Perfect Biryani

Marination is Key: The longer the chicken marinates, the better the flavor! Overnight is best.

Don’t Overcook the Rice: It should be 70% cooked before layering, so it steams perfectly during dum.

Low & Slow Dum: Let the biryani steam on the lowest heat for at least 15 minutes to infuse all the flavors.

Malai Tawa Chicken Biryani

A rich and creamy biryani layered with juicy Malai Tawa Chicken, fragrant biryani masala, and aromatic basmati rice. The perfect fusion of bold spices and creamy flavors!

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Prep Time 1 hour hr

Cook Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

For the Malai Tawa Chicken:

• 2 chicken quarter leg pieces
• 4-5 tbsp strained yogurt
• 2 tbsp cream
• 1 tbsp mayonnaise
• 1 tbsp ginger garlic paste
• 1 green chili chopped
• 1 tbsp salt
• 1 tsp each: cumin powder white pepper, garam masala
• 2 cardamom pods or ½ tsp cardamom powder
• 1 tbsp fenugreek leaves Kasuri methi
• 1 tbsp lemon juice
• 3-4 tbsp cooking oil
• 2-3 green chilies thickly sliced
• 1 lemon cut into small triangles

For the Biryani Curry:

• 2 tbsp oil
• Whole garam masala 1 bay leaf, 2 cloves, 1 cinnamon stick, 2 cardamom pods
• 1 onion thinly sliced
• 2 medium tomatoes blended
• 1 tbsp biryani masala
• 1 tsp each: red chili powder turmeric, cumin powder, coriander powder, salt
• 2 tbsp leftover Malai Tikka marinade

For Layering:

• 1½ cups basmati rice boiled until 70% cooked
• Chopped green chilies
• Chopped coriander
• Mint leaves
• Lemon slices
• Fried onions

Instructions

 

• In a bowl, mix strained yogurt, cream, mayonnaise, ginger garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.
• Coat the chicken quarter legs in this marinade. Cover and let it rest for at least 1 hour (overnight for best results).
• Heat 3-4 tbsp oil in a pan and add the marinated chicken.
• Cook on medium heat, flipping occasionally, until the chicken is golden brown and fully cooked.
• Add sliced green chilies and lemon triangles, and sauté for a few minutes. Set aside.
• For the biryani curry, in a pot, heat 2 tbsp oil and add whole garam masala. Let it sizzle. Add sliced onions and sauté until golden brown. Remove a small amount of fried onions for later.
• In the remaining onions stir in the blended tomatoes and cook until the oil separates.
• Add biryani masala, red chili powder, turmeric, cumin powder, coriander powder, and salt.
• Mix in 2 tbsp of the leftover Malai Tikka marinade and cook on 5-10 mins until thickened and oil released. Remove half of the prepared mixture and start layering.
• Sprinkle half of the chopped chilies, coriander, mint leaves, lemon slices, and fried onions
• Layer with 70% cooked rice on top along with the remaining curry.
• Add the remaining rice and condiments. Top with cooked malai chicken.
• Cover the pot with a tight lid and dum cook on low heat for 15-20 minutes until the flavors blend.
• Gently mix the biryani and serve hot with raita and salad!

Keyword biryani, chicken, Malai tawa chicken, recipes

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken instead of leg pieces?

Yes! You can use boneless chicken thighs or breast pieces, but bone-in chicken adds extra flavor. If using boneless, reduce the cooking time slightly to prevent dryness.

2. What can I use instead of mayonnaise in the marinade?

Mayonnaise adds richness, but you can substitute it with extra cream, Greek yogurt, or even a little cream cheese for a similar effect.

3. Can I cook the Malai Tawa Chicken in an air fryer?

Yes! Preheat your air fryer to 180°C (350°F) and cook the marinated chicken for 18-20 minutes, flipping halfway through.

4. What’s the best rice for biryani?

Long-grain basmati rice is the best choice for biryani because it stays fluffy and separate after cooking. Avoid short-grain rice as it can turn mushy.

5. How do I prevent biryani from burning at the bottom?

• Use a thick-bottomed pot
• Keep the flame low during dum cooking
• Place a griddle (tava) under the pot for even heat distribution

6. Can I make this biryani ahead of time?

Yes! You can prepare the chicken and curry in advance and assemble the biryani just before serving. Reheat on low heat or in the oven at 160°C (320°F) for 10-15 minutes.