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Begin by marinating the chicken with spices, lemon juice, yogurt, and garlic paste.
In a pan, fry the marinated chicken for about 7-8 minutes on each side until it turns golden brown, then set it aside.
Heat some oil in a pan and sauté the onions until they are lightly golden brown.
Add the tomatoes and green chilies to the pan, then mix in the marinated chicken along with a little water.
Cover the pan and cook until the oil separates from the mixture.
Boil the basmati rice for 12-13 minutes until it is partially cooked.
In a pot, layer the partially cooked rice, followed by the chicken masala mixture, and then add more rice on top.
Garnish the dish with fried onions, coriander, and a touch of food color.
Cover the pot and cook on low heat (dum) for 12-15 minutes.
Serve the chicken tikka biryani hot.