Imagine this: creamy, buttery chicken layered with fragrant, spiced rice. That’s Butter Chicken Biryani for you—a delicious mashup of two Indian classics.

Butter Chicken, invented in Delhi’s famous Moti Mahal restaurant during the 1950s, started as an ingenious way to use leftover tandoori chicken. Over time, its creamy tomato-based sauce became a crowd-pleaser worldwide. And when you pair it with the magic of biryani? Pure culinary bliss.

This recipe takes traditional techniques and simplifies them for home kitchens. The result? A dish that’s rich, comforting, and packed with flavor.

Recipe Snapshot

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 4–6 people
• Skill Level: Intermediate

What you’ll need:

• Heavy-bottomed pot (or Dutch oven)
• Blender (or immersion blender)
• Large bowls for mixing
• Saucepan or rice cooker

Time-Saving Tip:

• Make the butter chicken gravy a day ahead!
• You can also fry your onions in advance and store them.

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Ingredients

For the Chicken Marinade

• 500g chicken breast (cubed)
• 2 tbsp yogurt
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• 2 tsp Kashmiri chili powder (adjust to your spice preference)
• 1 tsp ginger-garlic paste
• Salt and pepper

For the Sauce

• 1 onion (finely chopped)
• 4 tbsp butter (divided)
• Whole spices: 1 bay leaf, 1 cinnamon stick, 3 cardamom pods, 1 star anise
• 1 tsp ginger-garlic paste
• ½ tsp ground fennel
• 2 tsp ground coriander
• ½ tsp turmeric powder
• 1 cup tomato puree (or fresh blended tomatoes)
• 2 tsp dried methi leaves (crushed)
• ½ cup fresh cream (optional)
• 2 tsp sugar
• Salt to taste

For the Rice

• 1 cup basmati rice (soaked for 20 minutes)
• Whole spices: 6 cardamom pods, 1 cinnamon stick, 1 star anise, 3 cloves
• Salt
• Food coloring (optional)

Extras:

• Fried onions (from 1 large onion)
• Charcoal (for smoking; optional but worth it!)

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Step-by-Step Instructions

1. Marinate the Chicken

Mix yogurt, lemon juice, and spices in a bowl. Add the chicken and coat it well. Let it marinate in the fridge for at least 30 minutes—overnight if you can.

Pro Tip: The longer the marinade, the juicier the chicken!

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2. Parboil the Rice

1. In a large pot, boil water with the whole spices and salt.
2. Add the soaked rice, cooking it until halfway done (about 7–8 minutes). Drain and set aside.
3. Optional: Add a splash of yellow food coloring for that restaurant-style look.

Key Tip: Parboiling avoids mushy rice during layering.

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3. Sear the Chicken

Heat 1–2 tbsp oil in a heavy pot. Sear the marinated chicken cubes until golden (no need to cook through). Set them aside.

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4. Make the Sauce

1. In the same pot, melt 2 tbsp butter. Toss in the bay leaf, cinnamon stick, cardamom, and star anise. Let it sizzle.
2. Add onions and cook until golden. Stir in ginger-garlic paste.
3. Now, add the ground spices (fennel, coriander, cumin, turmeric, chili powder, garam masala) and cook for a minute.
4. Pour in tomato puree and simmer for 15 minutes, stirring occasionally. Add cream, sugar, and crushed methi leaves.
5. Blend the sauce until smooth, removing the whole spices first if you prefer.

Pro Tip: Adjust the cream and sugar for a balance between richness and tang.

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5. Layer the Biryani

1. Add the chicken back into the sauce and stir.
2. On top of the chicken mixture, layer the cooked rice evenly.
3. Sprinkle fried onions and small butter cubes over the rice. For even more aroma, drizzle saffron-soaked milk.

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6. Dum Cooking (Steaming)

Seal the pot with foil or a tight-fitting lid. Cook on low heat for 30 minutes.

Optional Smoky Flavor: Place a small metal dish on top of the rice. Add a red-hot charcoal piece, drizzle with a little oil, and immediately seal the pot for 5 minutes. Smoky biryani magic!

Variations & Tips

Make It Your Way

• Less spicy? Cut back the Kashmiri chili powder.
• More indulgent? Toss in some roasted cashews or boiled eggs for extra flair.
• No dairy? Swap butter and cream for coconut oil and cashew cream.

Meal Prep Made Easy

• Store leftovers in the fridge for up to 3 days.
• Freezing? Only freeze the butter chicken, not the rice.

Reheat Like a Pro: Add a splash of water before warming to keep it moist.

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Serving Suggestions

Serve your Butter Chicken Biryani with sides like:

• Raita (yogurt with cucumbers and spices)
• Papadums for crunch
• A crisp cucumber salad

Butter Chicken Biryani isn’t just food—it’s a celebration of bold flavors and comforting textures. Whether it’s a family dinner or a festive party, this dish never fails to impress. So, roll up your sleeves, follow the steps, and get ready to wow your taste buds. You’ve got this!

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