24 July 2019 Lorraine 0Comment
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My 10 year old requested his favorite Butter Chicken for dinner tonight. Seeing he loves rice and Butter Chicken I thought why not turn it into a Spicy Butter Chicken Biryani. What a wise decision. This Butter Chicken Biryani is so aromatic and rich in flavour. Please be warned, if you are on diet then this Butter Chicken Biryani is not for you. It has butter and cream, how can a butter chicken biryani not have this.

It’s really simple to make, almost a One-Pot dish. It can be a one-pot dish if you decide to fry your chicken in the same pot. I decided to pop mine into the oven so it’s why I was hesitant to call it a One-Pot Biryani although that would be ideal. I turned up the grill function in my oven and let the chicken get a little “chargrilled”, after all that’s one Tandoori Chicken is all about. For Butter Chicken you add Tandoori Chicken to your sauce so I did the same for this recipe.

I did a add a little more spice because it is a Spicy Butter Chicken Biryani and I wanted it to really have the flavours of a Biryani. Unlike other biryanis this one doesn’t have a million steps. I really enjoyed making it, was quite easy. The good thing about this dish is that you an make the sauce ahead of time. When you ready to cook the Butter Chicken Biryani you can add your chicken and rice and cook it further in the oven. That’s if you want to make your life easier or you having guests over.

Rice and Chicken cooked in a creamy butter chicken sauce

In keeping with the Butter Chicken concept I used Chicken Breasts. Feel free to use Chicken on the bone if you wish. I actually prefer Chicken on the bone. If you do try this recipe please drop me a mail and let me know how it turns out.

You can also try some of my other Chicken Recipes:

Butter Chicken

Spanish Rice and Chicken

Easy Chicken Soup

Spicy Butter Chicken Biryani

Aromatic and flavour-filled rice cooked in a butter chicken sauce
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 1 hour
Servings 4


  • 500 gram chicken breasts Cut into large cubes
  • 2 tbsp yogurt
  • 2 tbsp lemon juice
  • 1/2 tspn ground cumin
  • 1 tspn ground coriander
  • 1/2 tspn turmeric
  • 1/2 tspn kasuri methi/dried fenugreek leaves
  • 1/2 tspn garam masala
  • 2 tspn chilli powder I used Kashmiri Chilli powder
  • 1&1/2 tspn ginger/garlic paste
  • 3/4 tspn salt
  • 1 tbsp melted butter
  • drop of red food colouring (optional)

For the sauce

  • 1 tbsp butter
  • 2 bay leaf
  • 2 cinnamon sticks
  • 2 elachie/cardamom
  • 1 black elachie
  • 1 star aniseed
  • 1 onion finely chopped
  • 1 sprig curry leaf
  • 1 tspn ginger/garlic paste
  • 1 tspn ground cumin
  • 1 tspn garam masala
  • 1 tspn ground coriander
  • 1 tspn masala
  • 1 tspn kashmiri chili powder
  • 1/2 tspn turmeric
  • 1/2 tspn ground fennel seeds/soomph blended
  • 1x400 gram canned tomatoes
  • 1 tspn honey
  • 1/4 cup cream
  • 1 cup Basmati rice
  • 50 gram butter
  • 2&1/2 cup water or chicken stock
  • 1 fried onion for garnishing optional


  • For the chicken marinade, cut the chicken into cubes
  • Whisk the yogurt, ginger/garlic paste and lemon juice together
  • Add in all the dry spices, kasuri methi and salt and mix well to form a paste. Add a drop of food colouring if you wish
  • It's best to roast and grind your own spices before making the marinade
  • Rub the marinade into the chicken. Cover and refrigerate for at least an hour or overnight
  • Turn on the grill function of your oven
  • Add the melted butter to the chicken and mix well
  • Place the chicken on a parchment lined baking tray and grill for at least 10 minutes or until chicken is chargrilled

For the sauce

  • Heat butter with a drop of oil to prevent burning.
  • Add the cinnamon stick, bay leaf, black elachie, elachie, curry leaf and star aniseed. Fry until fragrant
  • Add onion and sauté until slightly brown
  • Add the ginger/garlic paste and fry for a minute
  • Add the masala, chilli powder, garam masala, turmeric, cumin, coriander, soomph and allow it to cook for at least 2 minutes. Add a few drops of water to prevent burning
  • Add the tomatoes, season with salt and add 1 tspn honey. Add the cream and mx well. Cover and simmer for 10 minutes
  • Add the chicken and raw rice to the pot. Season with more salt if required. Add 2 & 1/2 cups water or chicken stock. Cover and cook in the oven at 180 degrees celcius for 45 minutes to an hour until rice is cooked
  • Cut up the 50 grams of butter and place on top of the rice. Mix through when serving


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