Preheat the oven to 430°F.

Mix all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Thread the marinated chicken pieces onto bamboo skewers and place them over a parchment-lined baking tray, ensuring space underneath for even heat distribution.

Save the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes until slightly charred at the edges and fully cooked.

In a large pot, heat oil over medium heat and sauté the onions with the herbs and spices until they start to brown.

Add the chopped tomatoes and cook until soft.

Pour in the yogurt, water, and reserved tikka marinade, mixing well with the vegetables and spices.

Bring the mixture to a boil, add the chicken, and cook for another 4-5 minutes. Set aside.

In a large pot, layer your biryani as follows: ⅓ rice, ½ chicken curry, ½ caramelized onions, ½ cilantro, ⅓ rice, oil, ½ saffron-infused water, ½ chicken curry, ⅓ rice, remaining saffron-infused water, ½ caramelized onions, and finally top with the rest of the cilantro.

Simmer the biryani on low heat for 10 minutes or until all the water is absorbed and the rice and chicken are thoroughly heated.