Murgh Tikka Pulao Barbecued Chicken Pulao
Experience the irresistible fusion of smoky, spiced meat and aromatic rice with Murgh Tikka Pulao, also known as Barbecued Chicken Pulao. This showstopping dish features tender, yogurt-marinated chicken thighs grilled to perfection and layered over fluffy basmati rice infused with whole garam masala, caramelized onions, and fresh herbs like cilantro and mint. The optional charcoal smoking technique adds an authentic barbecue aroma, elevating this pulao to restaurant-quality status. Perfect for festive gatherings or an indulgent family meal, this flavorful one-pot recipe is easy to prepare yet delivers a feast of textures and tastes. Serve it hot with cooling raita or a crisp side salad for a complete, unforgettable dining experience. Keywords: Murgh Tikka Pulao, Barbecued Chicken Pulao, smoky chicken pulao, one-pot Indian recipe, aromatic chicken rice.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Thick yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 2 tablespoons Cooking oil
- 300 grams Basmati rice
- 600 ml Water
- 2 large Onions, thinly sliced
- 1 assorted set Whole garam masala (cinnamon stick, cloves, cardamom pods, bay leaf)
- 1 teaspoon Cumin seeds
- 2 medium Green chilies, slit
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Mint leaves, chopped
- 1 teaspoon Salt
- 1 piece Charcoal for smoking (optional)
Instructions
In a mixing bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well and let it rest for at least 1 hour, or overnight in the refrigerator for best results.
Soak the basmati rice in water for 30 minutes. Drain and set aside.
Preheat a grill or stovetop griddle. Skewer the marinated chicken pieces and cook until charred and cooked through, flipping occasionally. Alternatively, you can roast the chicken in a preheated oven at 200°C (400°F) for 20–25 minutes.
Heat oil in a large pot over medium heat. Add the whole garam masala (cinnamon stick, cloves, cardamom pods, bay leaf) and cumin seeds. Sauté until fragrant.
Add thinly sliced onions and cook until golden brown.
Add the slit green chilies and sauté for 1 minute. Then stir in the chopped cilantro and mint leaves.
Add the soaked and drained basmati rice. Gently mix and cook for 2 minutes to coat the rice with the aromatic mixture.
Pour in 600 ml of water and add salt. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer until the rice is cooked and the water is absorbed (about 15–20 minutes).
Once the rice is cooked, carefully layer the grilled chicken tikka on top of the rice.
Optional: For a smoky flavor, place a small piece of foil in the pot, add a lit piece of charcoal onto the foil, and drizzle with a teaspoon of oil. Immediately cover the pot with a lid to trap the smoke for 5 minutes. Remove the charcoal after smoking.
Gently mix the chicken tikka and rice together before serving.
Serve hot with raita or a side salad.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
