How to make Butter Chicken Biryani -

Two delicious dishes combined into one – an absolutely divine experience

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Classic biryani basmati rice

Cuisine : Indian

Course : Rice

For more recipes related to Butter Chicken Biryani checkout Chicken Pulao, Chicken Fried Rice, Chicken Pulao, Chicken Biryani . You can also find more Rice recipes like Tahiri-SK Khazana Khumb Hara Pyaaz Biryani Moppilah Biryani Prawn Pulao

Butter Chicken Biryani

Butter Chicken Biryani Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Butter Chicken Biryani Recipe

  • Boneless chicken , cut into 1 inch cubes 250 grams

  • Classic biryani basmati rice , cooked 3 cups

  • Red chilli powder 3 teaspoons

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Red chilli powder 3 teaspoon to sprinkle

  • Lemon juice 1 teaspoon

  • Hung yogurt 1/2 cup

  • Green cardamom powder 1 1/2 teas to sprinkle

  • Oil 1 tablespo for drizzling

  • Tomato puree 1/2 cup

  • Cashewnut paste 2 tablespoons

  • Butter 3 tablespoons

  • Sugar 1 tablespoon

  • Fresh cream 4 tablespoons

  • Dried fenugreek leaves (kasuri methi) 1 teaspoon

  • Milk 1/2 cup + tablespoon

  • Ginger , cut into thin strips 2 inches

  • Green chillies 4-5

  • French mint sprigs 4 + to sprinkle

  • Ghee 3 tablespoons

  • Lemon 1

  • Fresh coriander leaves 1/4 bunch

  • Browned onions 1 cup

  • Saffron milk 3 tablespoons

  • Readymade whole wheat flour dough as required

  • Raita to serve


Step 1

Take chicken in a bowl, add 1 tsp red chilli powder, ginger-garlic paste, salt, 1 tsp garam masala powder, lemon juice, hung yogurt and 1 tsp green cardamom powder and mix well. Set aside to marinate for 15-20 minutes.

Step 2

Heat oil in a non-stick kadai, add tomato puree, remaining red chilli powder, 1 tsp garam masala powder and cashewnut paste and mix well. Sauté for 2-3 minutes on medium heat.

Step 3

Add butter, salt and sugar and mix well and saute till oil separates. Add cream and mix well and sauté for 1 minute. Crush kasuri methi and add. Add ¼ cup milk and mix well and cook for 2-3 minutes.

Step 4

Heat a non-stick grill pan, drizzle oil on it and place the marinated chicken on it. Grill, turning sides, on medium heat till the chicken is done, golden and grill marks appear on both sides.

Step 5

Add the chicken to the gravy and mix well. Switch off heat. Add half the ginger strips. Slit green chillies into half and add. Add 1 sprig mint leaves, 1 tbsp ghee, remaining green cardamom powder and remaining garam masala powder. Halve a lemon and squeeze its juice and add to the gravy and mix well. Cook for 3-4 minutes on medium heat.

Step 6

Chop coriander leaves and add to the gravy along with ½ cup browned onions, 2 tbsps saffron milk and mix well.

Step 7

Set aside ¼ butter chicken into a bowl.

Step 8

To make the biryani, layer half the cooked rice over the butter chicken remaining in the kadai. Drizzle ¼ cup milk and sprinkle little water. Add 2 sprigs of mint leaves, ¼ cup browned onions and spread the reserved chicken. Sprinkle a little water and drizzle 1 tbsp ghee on the sides of the layer. Sprinkle garam masala powder and green cardamom powder. Drizzle remaining saffron milk. Layer the remaining rice, drizzle remaining milk and remaining ghee on sides of the layer. Sprinkle green cardamom powder and garam masala powder. Sprinkle remaining browned onions, remaining ginger strips and add remaining mint sprigs.

Step 9

Roll the prepared dough into long strip and fix it on the edges of kadai. Cover on top with the lid. Switch on heat and cook on high heat for 5 minutes. Then reduce heat and simmer for 15-20 minutes. Switch off heat.

Step 10

Garnish with mint sprigs and serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.