Wash and marinate chicken pieces with curd, red chilli powder, salt, ginger-garlic paste, yogurt, garam masala powder and a pinch of red colour and mix. Let this marinate in the fridge over night or about 6 hours.

Heat oil in a kadhaie add Bayleaf, Black Cardamom
Green cardamom,Clove,Cinnamon stick and chopped onion and fry till it change colour.

Add marinated chicken and fry well.

In a bowl add curd, nutmeg powder, garam masala powder, Mace powder, chopped green chilli, Red chilli pickle masala and a pinch of red food colour mix well.

Add the mixture in chicken and cook few minutes.

Boil sufficient water in pot add bayleaf, green cardamom, black cardamom, cloves, black cumin seeds and salt. Add soaked rice and cook.

When the rice is almost done strain it with strainer and set aside.

Now chicken is almost done add chopped coriander leaves, dry mint leaves and fry onion.

Layer the rice on cooked chicken. Spread the remaining fried onions, mint, and coriander on the rice, cover and cook about 15-20 minutes.

Now spicy chicken tikka biryani is ready to serve with chutney or raita.