Skip to Content

Spicy Butter Chicken Biryani

Spicy Butter Chicken Biryani

Sharing is caring!

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.

Spicy Butter Chicken Biryani

Spicy Butter Chicken Biryani in a copper bowl

This Butter Chicken Biryani is so aromatic and rich in flavour. Please be warned, if you are on diet then this Spicy Butter Chicken Biryani is not for you.

It has butter and cream which makes it really indulgent. Makes a perfect special occassion dish.

I must admit there is no healthy way to make this dish. I suppose it’s okay to make on special occassions or once in a while.

It’s really simple to make, almost a One-Pot dish. Apart from cooking the rice separately. 

For a real smokey flavor after I cooked the Biryani in the oven I added a piece of charcoal to the pot. Wrapped in some foil and placed in a metal dish.

The smokey flavor takes this Biryani to a whole new level. It’s what I do with my Butter Chicken too, I will have to edit my recipe soon.

I did a add a little more spice because it is a Spicy Butter Chicken Biryani. 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 a fairly simple dish to cook.

The good thing about this dish is that you an make the sauce ahead of time. When you are 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 if you’re having guests over. 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.

You can also use boneless chicken thighs, most people prefer this. However, my kids don’t like the fattiness of chicken thighs so they won’t eat it.

Whatever you choose to use the Biryani will still taste delicious.

Spicy Butter Chicken Biryani in a copper dish

Dried methi leaves or kasuri methi as it’s known is not always easily available. It is what gives the butter chicken a unique flavor. I found a recipe on whisk affair blog to make your own so you maybe give it a try if you can’t find some in the stores.

If you do try this recipe please drop a comment and a star rating. It is always appreciated.

You can also try some of my other Chicken Recipes:

Butter Chicken

Spanish Rice and Chicken

Easy Chicken Soup

Spicy Butter Chicken Biryani

This is a mouthwatering dish that's so quick and easy to make
Course Main Course
Cuisine Indian
Keyword butter chicken, butter chicken biryani, chicken biryani, chicken recipes
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 1 hour
Servings 4

Ingredients

  • 500 gram chicken breasts cut into cubes
  • 2 tbsp yogurt
  • 2 tbsp lemon juice
  • 1 tspn ground cumin
  • 2 tspn ground coriander
  • 1/2 tspn turmeric
  • 1 tspn garam masala
  • 2 tspn kashmiri chilli powder
  • 1 tspn ginger/garlic paste
  • salt
  • pepper
  • 2 tbsp vegetable oil

Sauce

  • 1 large onion finely chopped
  • 2+2 tbsp butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 star aniseed
  • 1 tsp ginger/garlic paste
  • 1/2 tsp ground fennel
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 2-3 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 2 tsp dried methi leaves
  • 1 cup passata/tomato puree
  • 1/4 cup water
  • 1/2 cup fresh cream
  • 2 tsp sugar
  • salt

Rice

  • 1 cup basmati rice
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 star aniseed
  • 3 cloves
  • salt
  • egg yellow food colouring

Extta

  • 1 large onion finely chopped
  • charcoal (optional)

Instructions

  • Cut the chicken breasts into cubes. Mix the lemon juice, yogurt, cumin, coriander, garam masala, turmeric, chilli powder, ginger/garlic paste, salt and pepper together and rub into the chicken.
  • Fry one onion in a little oil until golden brown and crisp and drain on a paper towel
  • Add the whole spices to the rice together with some salt and cook as per package instructions until half cooked. Drain the excess water, add a few drops of food colouring and set aside
  • Heat 2 tablespoon of oil in a large pot on high heat and fry the chicken, just a few seconds on each side until brown. Remove and set aside
  • In the same pan, on low heat, add 2 tablespoon butter. Add the bay leaf, cinnamon stick, star aniseed and cardamom pods. Fry until fragrant. Add the second onion and fry until golden brown.
  • Add the ginger/garlic paste and fry for a minute. Add the cumin, coriander, garam masala, chilli powder, fennel, turmeric and cook for a minute
  • Add the passata and water and simmer for about 15 minutes until it thickens and the butter surfaces to the top. Add the cream. Remove the cinnamon, bay leaf, cardamom and star aniseed and blend the sauce until smooth
  • Return to the pot. Add the chicken and crush the dried methi leaves with your fingers and add it in. Turn the heat up and bring to a boil. Turn the heat off
  • Sprinkle the rice on top together with the fried onion. Scatter the other 2 tablespoon butter (cut into little cubes) on top. Sprinkle 1/2 cup water over the rice, cover with a lid or some foil and pop into the oven for 30 minutes at 180 degrees Celsius. If the biryani is too moist you can cook for a few minutes extra.
  • For a smokey flavor you can burn a piece of charcoal. Place it in a metal dish and wrap some foil around it with a little opening on top. Place it in the centre of the biryani, cover and allow it to smoke for about 5 minutes and remove.

Notes

  1. You can use fresh tomatoes instead of the passata
  2. If you prefer not to add cream you can leave it out although the taste wil be a little different

 

close
Join my newsletter and never miss a recipe!

Sharing is caring!

Best Ever Lemon Loaf Recipe
← Read Last Post
Delicious Kidney Bean Curry
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.