How to make Butter Chicken Biryani -

Rich and tasty – this chicken biryani is a winner indeed.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tandoori chicken, Cooked rice (पके हुए चावल)

Cuisine : Fusion

Course : Rice

For more recipes related to Butter Chicken Biryani checkout Tandoori Chicken Pulao - SK Khazana. You can also find more Rice recipes like Hazelnut and Turkey Biryani Pokhal Bhaat Elamcha Satham Pumpkin Risotto

Butter Chicken Biryani

Butter Chicken Biryani Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Butter Chicken Biryani Recipe

  • Tandoori chicken cut into pieces on bone and half cooked 750 grams

  • Cooked rice 3 cups

  • Oil 2-3 tablespoons

  • Butter ¼ cup

  • Green chillies slit 2-3

  • Ginger cut into strips 1 inch

  • Mace blade 1

  • Green cardamoms 3-4

  • Onions chopped 3-4 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomato puree 3 cups

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1½ teaspoons

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Salt to taste

  • Fresh cream 2 tablespoons

  • Honey 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves 8-9

  • Browned Onions 1 cup

  • Ghee 3-4 tablespoons

  • Screw pine (kewda) water 2 teaspoons


Step 1

Heat oil and butter in a non-stick pan. Add green chillies and some of the ginger, mix and sauté for 30 seconds.

Step 2

Add mace and cardamoms, mix and sauté for a minute. Add onions, mix and sauté till golden.

Step 3

Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree and mix well.

Step 4

Add chilli powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon garam masala powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes.

Step 5

Strain the mixture into a deep non-stick pan, put on heat and stir. Add chicken pieces and mix well. Add cream and honey and mix well.

Step 6

Spread half the rice over the chicken, top with some of the remaining ginger, sprinkle 1 tablespoon coriander leaves, mint leaves, remaining garam masala powder and half the browned onions. Spread the remaining rice, sprinkle remaining coriander leaves, remaining ginger, remaining browned onions. Drizzle ghee and screw pine water, cover and cook on low heat for 15-20 minutes.

Step 7

Serve hot.

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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.