Story ProgressBack to home

Butter Chicken Biryani Recipe

Butter Chicken Biryani
How to make butter chicken biryani

Butter chicken biryani is an impeccable amalgamation of creamy butter chicken and majestic biryani. This biryani has a proper butter chicken base, cooked and layered with fried onions, garnished with coriander and roasted cashews.

  • Total Cook Time 50 mins
  • Prep Time 20 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Medium

Ingredients of Butter Chicken Biryani

  • For Marination :
  • 1 kg Boneless chicken
  • 2 tbsp Ginger garlic paste
  • 1 tsp Tandoori masala
  • 1/2 tsp Garam masala powder
  • 1 tsp Cumin powder
  • 1/4 cup Hung Curd
  • to taste Red chilli powder
  • to taste Salt
  • 1 tbsp Lemon juice
  • For Gravy :
  • 3 small Chopped onion
  • 4 medium Chopped tomatoes
  • 1 Bay Leaf
  • 2-4 White Pepper
  • 1 stick Cinnamon
  • 2 Green cardamom
  • 1 Black Cardamom
  • 1/2 cup Cashew Nuts
  • 1/2 tsp Turmeric powder
  • 1 tsp Sugar
  • 1/2 cup Curd
  • For rice :
  • 3 cup Basmati Rice
  • 1 Bay Leaf
  • 3-4 Peppercorns
  • 3-4 Cloves
  • 1 small stick Cinnamon
  • 1 Cardamom
  • 3-4 cup Water
  • to taste Salt
  • Other ingredients
  • 1/2 cup Milk
  • 1/2 cup Rose water (optional)
  • A pinch of saffron
  • 2 tbsp Coriander leaves chopped
  • 2 tbsp Ghee
  • 2 tbsp Cream
  • 2 Chopped green chilies

How to Make Butter Chicken Biryani

HideShow Media
Marinate the chicken with ginger garlic paste, garam masala, tandoori masala, curd, red chilli powder, salt, oil, lemon juice and cumin powder. Keep it aside for 3-4 hours.
Heat butter in a pan and fry the chicken pieces for about 5 minutes.
In a container, add all the chicken pieces and burnt coal in between the chicken pieces and cover the container.
Now in a separate pan, add oil and onion. Fry until golden brown. Keep some amount of onions aside as it will be used as garnishing in the end.
Blend cashews, tomatoes and fried onions.
In the same oil pan, add whole garam masala, including bay leaf, cardamom, cinnamon stick, cloves and peppercorn. Let splutter.
Add ginger garlic paste and fry until raw smell disappears. Then add this cashew paste and fry until oil separates.
Now add salt , red chilly powder , coriander powder and roast for a minute.
Add 1/2 cup water and fry until oil separates. Now add curd and marinade ( the preserved gravy ) and fry for sometime.
Lastly add cumin powder , garam masala powder and sugar .Cook for 5 minutes and adjust salt and red chilly powder.
Add milk , cream , mix well and cook on low flame for 2-3 minutes.
Now add chicken tikkas and mix well , cook for 7 – 10 minutes , adjust the gravy and off the gas.
Garnish with coriander leaves and here your butter chicken is ready to assemble into Butter chicken biryani.
Now for rice, Soak rice for 30-40 minutes. Side by side as the gravy is being prepared , in a large deep pan or pot , boil water with salt .
Add whole garam masala in the boiling water and add soaked rice. Cook until the rice is 3/4th done. Roughly hand pick the whole garam masala and discard them .
To assemble chicken biryani, Add the boiled rice on the top of the Butter chicken gravy. Add ghee, roasted cashews and sprinkle some coriander leaves and fried onions. Cover the pan for 20 minutes.
Serve hot with a delicious bowl of raita.
Dark / Light mode