Why You’ll Love This Recipe
Butter Chicken Biryani is the ultimate comfort food that combines two Indian classics—rich, creamy butter chicken and fragrant, spiced basmati rice. Every bite is layered with juicy chicken cooked in a buttery tomato-based sauce, aromatic rice infused with spices, and a delicate balance of heat and creaminess. This recipe is perfect for special occasions, family dinners, or whenever you crave a meal that feels indulgent yet homey. It’s a one-pot style delight that’s as visually stunning as it is delicious.
Ingredients
For the Butter Chicken:
- 1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 1 teaspoon lemon juice
- Fresh cilantro, for garnish
For the Biryani Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 3 1/2 cups water
- 2 tablespoons ghee or butter
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1/2 teaspoon salt
Optional Garnishes:
- Fried onions
- Fresh mint leaves
- Saffron strands soaked in 2 tablespoons warm milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Butter Chicken:
- In a large skillet or pan, melt butter over medium heat. Add onions and sauté until golden brown. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
- Add chicken pieces, garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook for 5-6 minutes, stirring occasionally.
- Stir in tomato puree and cook for another 5-7 minutes. Reduce heat, then mix in yogurt and heavy cream. Simmer for 10 minutes until chicken is tender and the sauce is creamy. Finish with lemon juice and garnish with cilantro.
- Cook the Biryani Rice:
- In a medium pot, melt ghee or butter over medium heat. Add bay leaf, cardamom, cloves, and cinnamon stick, and sauté for 1 minute.
- Add drained basmati rice and sauté for 2-3 minutes to coat with ghee and spices.
- Pour in water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Remove whole spices before serving if desired.
- Layer the Biryani:
- In a large serving dish, layer half of the cooked rice, then spread the butter chicken over it. Top with the remaining rice. Sprinkle optional fried onions, mint leaves, and saffron milk on top. Cover and let rest for 5 minutes to allow flavors to meld.
- Serve:
- Serve hot with raita or a side salad for a complete meal.
Servings and Timing
- Servings: 4-6
- Total time: 1 hour
- Prep time: 20 minutes
- Cook time: 40 minutes
Variations
- Vegetarian Option: Replace chicken with paneer cubes or mixed vegetables.
- Spicier Version: Add more chili powder or a chopped green chili to the chicken.
- Creamier: Add an extra 1/4 cup heavy cream for a richer, more buttery sauce.
- Quick Version: Use store-bought butter chicken sauce and cook with precooked chicken for faster preparation.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked butter chicken and rice separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water or cream if needed to maintain sauce consistency.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful in this recipe.
2. Can I make this recipe ahead of time?
Yes, cook the butter chicken and rice separately and assemble just before serving.
3. Can I use store-bought biryani masala?
Yes, you can use store-bought masala to save time, adjusting spices to taste.
4. How do I make the biryani more aromatic?
Add whole spices like star anise, fennel seeds, or a few saffron strands soaked in milk.
5. Can I make this recipe dairy-free?
Yes, substitute butter with oil or dairy-free butter, and use coconut milk instead of cream.
6. How do I prevent the rice from sticking together?
Rinse rice thoroughly, soak for 30 minutes, and avoid stirring after adding water to cook.
7. Can I add vegetables to the biryani?
Yes, peas, carrots, bell peppers, or beans can be added for extra nutrition and texture.
8. Can I make this spicy?
Yes, increase chili powder or add chopped green chilies to the chicken marinade.
9. Can I use pre-cooked chicken?
Yes, reduce cooking time for the butter chicken to just heat through and coat the chicken in sauce.
10. How do I get the “butteriest” flavor?
Use a generous amount of unsalted butter in both the chicken and rice, and finish with a drizzle of melted butter before serving.
Conclusion
Butter Chicken Biryani is a luxurious yet approachable dish that combines tender, buttery chicken with fragrant, spiced rice for an unforgettable meal. Its rich flavor, creamy texture, and aromatic spices make it a perfect choice for celebrations or indulgent weeknight dinners. With simple steps and customizable variations, this recipe delivers a restaurant-quality experience right at home.
Print
Butteriest Scrumptious Butter Chicken Biryani
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Halal
Description
Butteriest Scrumptious Butter Chicken Biryani combines two beloved Indian dishes — rich, creamy butter chicken and aromatic biryani — into one indulgent and flavorful fusion. It’s a layered rice dish with marinated chicken, creamy tomato gravy, and spiced basmati rice.
Ingredients
- 1 1/2 lbs boneless chicken thighs or breasts, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons butter (for cooking chicken)
For the Butter Chicken Gravy:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 1/2 cups tomato purée
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1 tablespoon honey (optional)
- Salt to taste
For the Biryani Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 2 green cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 4 cloves
- Salt to taste
For Layering & Garnish:
- 2 tablespoons butter (melted)
- Pinch of saffron soaked in 2 tablespoons warm milk (optional)
- Fresh cilantro and mint leaves, chopped
- Fried onions (optional)
Instructions
- Marinate the chicken with yogurt, lemon juice, garam masala, turmeric, chili powder, and salt. Let sit for at least 1 hour or overnight in the fridge.
- Cook the marinated chicken in 2 tablespoons butter until browned and cooked through. Set aside.
- In a large pan, melt 3 tablespoons butter and sauté onions until golden. Add garlic and ginger, and cook for 1 minute.
- Add tomato purée, cumin, paprika, and cinnamon. Cook until the oil begins to separate, about 10 minutes.
- Stir in heavy cream and honey (if using), and season with salt. Add the cooked chicken and simmer for 5–10 minutes. Set gravy aside.
- In a separate pot, bring water to boil. Add soaked rice, whole spices (cardamom, bay leaf, cinnamon stick, cloves), and salt. Cook until 80% done, then drain.
- In a large pot or Dutch oven, layer half the rice, then the butter chicken, then the remaining rice.
- Drizzle melted butter and saffron milk over the top. Add chopped herbs and fried onions if desired.
- Cover tightly and cook on low heat (dum) for 15–20 minutes to allow flavors to meld.
- Fluff gently and serve hot with raita or salad.
Notes
- Use boneless chicken thighs for juicier meat.
- Soaking rice ensures fluffier texture and even cooking.
- The biryani can be assembled in a Dutch oven or deep pan with a tight lid to trap steam.
- Make it spicier by adding green chilies or extra chili powder to the gravy.
- Saffron milk adds aroma and color but can be skipped for a simpler version.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
