Chicken Biryani


  • 430g Jack’s chicken thighs
  • 100g Sharwoods Tikka Masala Easy Paste 
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 2 red chillies, seeded and finely chopped
  • 5cm piece ginger, peeled and finely chopped
  • 1 red pepper, sliced
  • 1 chicken stock pot
  • 1 tin chopped tomatoes
  • 600ml water
  • 300g basmati rice
  • 3 tbsp coriander, roughly chopped


  1. Slash chicken thighs to the bone.
  2. Rub with 1/3 of the paste.
  3. Heat a large saute pan until medium hot.
  4. Add oil and chicken thighs and cook for 1-2 minutes on each side until golden.
  5. Remove and set aside.
  6. Add onion, stir well, cover with a lid and fry for 4-5 minutes.
  7. Add chilli, ginger and curry paste and fry for 1 minute.
  8. Add tinned tomatoes.
  9. Fill tin with water and add to pan.
  10. Fill tin half full with water and add to the dish.
  11. Add stock pot, stir well and bring to the boil. 
  12. Add ice and half the coriander and stir well.
  13. Lay chicken on top, cover with a lid.
  14. Simmer for 20-25 minutes until the chicken is cooked through and the rice tender.
  15. Scatter the remaining spring onion and coriander on top.
  16. Serve straightaway.