This is a combination of 2 of my favourite recipes, butter chicken and biryani and it tastes outstanding.
Ingredients
For the Marinated Chicken
4 tbsp natural yogurt
1 tsp garam masala
1 tsp salt
1 tsp chilli powder
1 tsp sunflower oil
2 garlic cloves, grated
1 inch ginger, grated
8 boneless skinless chicken thighs, chopped into bite size pieces
For the Rice
500g basmati rice
5 cardamom pods
1 bay leaf
5 cloves
For the Curry
1 tbsp salted butter
1 tbsp sunflower oil
1 stick cinnamon
4 cardamom pods
1 onion, finely chopped
5 tomatoes, pureed
2 garlic cloves, grated
1 inch ginger, grated
2 tbsp tomato purée
1 tsp chilli powder
1/2 tsp salt
1 tsp garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
3/4 tsp honey
1 tbsp double cream
1 tbsp salted butter
For the Garnish
5 onions, thinly sliced
pinch of saffron in 1 tbsp milk
1/2 tsp rose water
Method
– In a small bowl, mix the yoghurt, garam masala, salt, chilli powder, sunflower oil, garlic, and ginger.
– Add the chicken to a large baking tray. Thoroughly coat the chicken in the marinade. Place it in the fridge to marinate for at least 1 hour.
– To prepare the rice, half fill a pan with water. Add the green cardamom pods, bay leaf, and cloves, and bring to a boil. Add the rice and cook until 50% done. Drain and set aside.
– To prepare the curry, add the butter to a hot pan. Add the cinnamon stick, green cardamom pods, and onions. Cook for 8-10 minutes until golden.
– Add the garlic and ginger. Stir through a cook for 1 minute.
– Add both the fresh and ready-made tomato purée. Mix well, lower the heat, cover, and cook for 20 minutes.
– Preheat the oven to 220°C / 200°C with a fan.
– Add the chilli powder, salt, garam masala, dried fenugreek leaves, and honey. Mix well and turn off the heat.
– Place the chicken in the oven and cook for 15 minutes.
– Once cooked, transfer the chicken to the sauce. Add the cream and another tbsp of butter. Stir through.
– To prepare the garnish, add 3-4 tbsp oil to a hot pan. Add the onions and fry until golden. Once cooked, transfer to a sieve on top of bowl to remove any excess oil.
– Reduce the oven 180°C / 1600°C with a fan.
– In a large oven-proof pan, add a layer of rice. Add half the chicken curry. Add another layer of rice and then a layer of onions.
– Add the second layer of chicken. Then, add the remaining rice and fried onion.
– Add a pinch of saffron to 1 tbsp of warm milk and let it rest for 2 minutes. Then, pour it over the biryani along with a few drops of rose water.
– Cover and place in the oven for 35-40 minutes.
– Once cooked, remove from the oven and let it rest for 10 minutes before serving!
It’s such an easy to follow recipe. I enjoyed cooking and eating it.
Delicious Biryani! The whole family enjoyed eating and I loved making it!
Love your recipes and videos! Can you please give some advice about what Garam Marsala to buy or a recipe to make my own. I have tried some garam Marsala that have not tasted very good,
Thank you, Cathy
I’d love to try this. Is there a written recipe, or only the video recipe? I see the ingredient list, but am unable to find a written recipe.
I’m sure enjoying the “Healthy Indian” book!
Thanks
I’m so happy I found you!!! You’re amazing!!! I’m basically Binging all of your content as we speak and it’s been a blast – keep up the good work and massive success will follow!!!
I’m so happy I found you!!! You’re amazing!!! I’m basically Binging all of your content as we speak and it’s been a blast – keep up the good work and massive success will follow!!!
I LOVE this recipe. I used tofu instead of chicken and vegan yogurt instead of dairy yogurt. The results were fabulous. I love Chetna’s recipes because they are vibrantly flavored and adaptable. This is one of my favorite Chetna recipes.
The best chicken curry recipe ( I add a pinch of fenugreek as it’s super strong)
I made this last night, and my family loved it. Perfectly spiced, flavorful. Delicious.
I will make it again. But I did underestimate the time for the various steps. However, I have my notes, and will be able to get this on the table, next time, much more smoothly. I also liked that by the end of the cooking, I had a neat and tidy kitchen, and only one potto clean up. So cool. Thanks for a fabulous meal.
Looks amazing! Any recommendation/subs if need to make it dairy free?
Looks amazing….. Can this be layered up and refrigerated overnight (before allowing to come to room temp and cooking?) – I am thinking if I have friends over, it is always nice to spend time with them…!