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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Soak the basmati rice in water for 30 minutes. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Add thinly sliced onions and cook until golden brown.

Step 6

Add the slit green chilies and sauté for 1 minute. Then stir in the chopped cilantro and mint leaves.

Step 7

Add the soaked and drained basmati rice. Gently mix and cook for 2 minutes to coat the rice with the aromatic mixture.

Step 8

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).

Step 9

Once the rice is cooked, carefully layer the grilled chicken tikka on top of the rice.

Step 10

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.

Step 11

Gently mix the chicken tikka and rice together before serving.

Step 12

Serve hot with raita or a side salad.

Nutrition Facts

Serving size	(2060.1g)

Amount per serving	% Daily Value*
Calories	1762.2

Total Fat 86.6g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 451.3mg	0%
Sodium 2805.2mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 21.2g
Protein 123.4g	0%

Vitamin D 48IU	0%
Calcium 504.1mg	0%
Iron 17.1mg	0%
Potassium 2202.1mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 27.4%

Carbs: 29.4%