Murgh Tikka Pulao (Barbecued Chicken Pulao) Recipe

Name: Murgh Tikka Pulao (Barbecued Chicken Pulao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg boneless chicken, cut into 4 cm cubes; 1 tablespoon cream; 1 pinch saffron; For marinade; 1 onion, sliced; 1 teaspoon garlic paste; 2 tablespoons lime juice; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; For the rice; 2 cups basmati rice; 1 teaspoon salt; 2 -3 tablespoons butter; 2 egg yolks, beaten; 1/2 teaspoon black pepper; For garnishing; 1/2 teaspoon whole black peppercorn; cherry tomatoes

Servings: persons

1/2 kg boneless chicken, cut into 4 cm cubes
1 tablespoon cream
1 pinch saffron
For marinade
1 onion, sliced
1 teaspoon garlic paste
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
For the rice
2 cups basmati rice
1 teaspoon salt
2 -3 tablespoons butter
2 egg yolks, beaten
1/2 teaspoon black pepper
For garnishing
1/2 teaspoon whole black peppercorn
cherry tomatoes

1
Mix the marinade ingredients with the chicken.
2
Set aside for 4 hours.
3
Mix the saffron with the cream.
4
Thread the chicken pieces onto a skewer.
5
Brush the pieces with some of the saffron-cream mixture.
6
Wash the rice and soak for 1 hour.
7
Cook the rice with salt in 5 cups of boiling water.
8
Drain.
9
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
10
Place the rice back on low heat.
11
Cook for 4-5 minutes.
12
Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
13
Place rice on a platter.
14
Arrange chicken on skewers on top of the rice.
15
Garnish with the peppercorns and whole cherry tomatoes and serve.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 kg boneless chicken, cut into 4 cm cubes, 1 tablespoon cream, 1 pinch saffron, For marinade, and more.

Yes, Murgh Tikka Pulao (Barbecued Chicken Pulao) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Murgh Tikka Pulao (Barbecued Chicken Pulao)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions