Butter Chicken Biryani- A heavenly combination of two popular dishes from India, butter chicken and biryani, where the creamy richness of butter chicken goes along with the aromatic layers of biryani. This rich delicacy provides a lovely balance of flavours. It consists of tender, marinated pieces of chicken cooked in a luscious tomato-based gravy made with butter, perfectly blended with fragrant, spiced basmati rice. The butter chicken biryani recipe is a culinary masterpiece and combines the bold flavours of traditional biryani and the soft, mildly spiced notes of butter chicken. With every bite, it feels like having an explosion of taste as the pieces of juicy chicken are coated in creamy masala and lay inside the layers of perfectly cooked rice infused with aromatic spices like cardamom, cloves, and cinnamon. Garnished with fried onions, fresh coriander, and a drizzle of saffron milk, this biryani is as beautifully enticing as it tastes. The butter chicken biryani recipe will surely be a crowd-pleaser and fulfil every craving, ideal for special occasions, family dinners, or a weekend indulgence. Serve it with a side of raita, pickle, or crisp salad, and enjoy the refreshing contrast to the rich and tasty dish. Whether you're a fan of biryani, butter chicken, or both, this unique fusion will indeed become a favourite on your dining table.

• 1 kg chicken
• 2 tbsp ginger garlic paste
• 1 tsp tandoori masala
• 1/2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp sugar
• Red chilli powder
• Salt
• 1 tbsp lemon
• 3 cup basmati rice
• 1 bay leaf
• 4 cloves
• 1 cinnamon
• 1 cardamom
• 3 onion
• 1/2 tsp turmeric powder
• 1/2 cup curd
• 2 tbsp ghee
• 2 tbsp coriander
• 2 green chillies

• Start the recipe of butter chicken biryani by marinating 1 kg of boneless chicken with 2 tablespoons of ginger-garlic paste, 1 teaspoon tandoori masala, 1/2 teaspoon garam masala, 1 teaspoon cumin powder, ¼ cup hung curd, a dash of red chili powder, salt to taste, and 1 tablespoon lemon juice.
• Massage those spices in like you mean it and let the chicken soak in the flavors for 3–4 hours.
• Heat a bit of butter in a pan and sear the marinated chicken pieces for about 5 minutes—just enough to seal in the juices.
• For that smoky restaurant vibe, place a piece of burning coal in a bowl, tuck it between the chicken, cover it, and let the smokiness do its magic.
• Meanwhile, prepare the gravy by saut ing finely chopped onions in oil until golden, then blend them with 1/2 cup cashews and tomatoes into a velvety paste.
• In the same pan, heat more oil and add whole spices like bay leaf, cardamom, cinnamon, cloves, and peppercorns.
• Let them sizzle before stirring in a dollop of ginger-garlic paste, followed by the cashew-onion mixture.
• Season it up with salt, red chili powder, coriander powder, and a pinch of sugar.
• Cook until the oil separates, then add a splash of curd, some milk, and cream to make it irresistibly rich.
• Finally, stir in the smoky chicken and simmer until tender and juicy.
• For the biryani, soak 3 cups of basmati rice, boil it with whole spices, and cook until ¾ done.
• Layer the cooked rice over the butter chicken gravy, sprinkle fried onions, roasted cashews, fresh coriander, and a drizzle of ghee.
• Cover and steam on low heat for 20 minutes, letting those layers blend into a symphony of flavors.
• Serve this Butter Chicken Biryani hot with raita, and watch it disappear in record time!