Butter chicken biryani recipe

Butter chicken biryani is a combination of creamy butter chicken and biryani. Butter chicken base, cooked and layered with fried onions, garnished with coriander and roasted cashews is one the tastiest Indian dishes ever.


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


  • Marinate the chicken with ginger garlic paste, garam masala, tandoori masala, curd, chilli powder, salt, oil, lemon juice and cumin powder. Keep it for 3-4 hours.
  • Melt butter in a pan and fry the chicken pieces for about 5 minutes.
  • In a container, put all the chicken pieces and burnt coal in between the chicken pieces and close the container.
  • Now in another 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 pan, add garam masala, bay leaf, cardamom, cinnamon stick, cloves and peppercorn.
  • Add ginger garlic paste and fry until raw smell goes and add this cashew paste and fry until oil separates.
  • Then 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 and fry for a while.
  • Add cumin powder , garam masala powder and sugar .Cook for 5 minutes
  • Add milk , cream , mix well and cook on low flame for 2-3 minutes.
  • Add chicken tikkas and mix well , cook for 7 – 10 minutes
  • Garnish with coriander leaves , butter chicken is ready
  • For rice, Soak rice for 30-40 minutes. in a big pan, boil water with salt .
  •  Cook until the rice is 3/4th done.
  •  Add the boiled rice on the top of the Butter chicken. Add ghee, roasted cashews and sprinkle some coriander leaves and fried onions. Cover the pan for 20 minutes. Serve hot

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