Tender cubes of chicken simmered in a spiced, velvety tomato and cream sauce form the heart of this Butter Chicken Biryani. By combining the slow-cooked depth of a traditional butter chicken curry with the fragrant, layered structure of a classic biryani, this meal bridges the gap between a rich main course and a celebratory rice dish.

The base relies on aromatics like ginger, garlic, and fresh green chilies, which bloom in ghee to create a savory foundation. Fried potato cubes and hard-boiled eggs add a welcome texture and soak up the spices, while the cream lends a smooth, finishing weight to the sauce. Once the curry reaches a thick, clinging consistency, it is layered with par-boiled rice and steamed together so every grain absorbs those essential seasonings.

Serving this on a large platter makes for an uncomplicated way to feed a group, especially when paired with a simple raita or crisp salad. It works well for weekend gatherings where you want a substantial, home-cooked meal that relies on familiar, warming spices rather than complex techniques.

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If you love the marriage of aromatic rice and spiced tomato gravy, this biryani is the ultimate weekend project. Once you have mastered this layered classic, you might find yourself looking for more ways to use these familiar spice profiles; try repurposing your leftovers into a quick butter chicken pita wrap for a simple lunch, or if you prefer a leaner method for weeknight meals, exploring an air-fried version of butter chicken offers all the familiar richness with significantly less effort.

Key Ingredients

Chicken: Cubed chicken fillet or whole chicken serves as the primary protein for the biryani.
Butter Chicken Spice: A concentrated spice blend that forms the foundational flavor profile of the curry sauce.
Ghee: Used for braising the aromatics and layering the pot to provide a rich, traditional depth.
Heavy Cream: Stirred into the curry at the end to create a signature thick and velvety sauce.
Tandoori Masala: Added during the cooking process to enhance the vibrant color and smokiness of the chicken.
Basmati Rice: The essential grain base layered with the curry and steamed to complete the biryani.
Potatoes: Fried cubes are tucked between layers of rice and curry to add texture.
Eggs: Hard-boiled eggs are placed on top as a traditional garnish for the final steaming.

Explore More Indian-Inspired Poultry Classics

Chicken Tikka Masala Biryani: This recipe is perfect if you enjoy the complexity of slow-cooked rice dishes and want to experiment with another beloved gravy-and-grain pairing.
Garlic And Thyme Butter Roast Chicken: When you need a centerpiece that focuses on simple, herb-forward roasting techniques, this dish provides a great contrast to the bold spices found in the biryani.
Butter Chicken: Before layering the sauce into rice, mastering this foundational gravy is essential for any home cook looking to perfect their curry repertoire.

Butter Chicken Biryani

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Ingredients

4 pieces chicken fillet cubed/1 whole chicken 1 tsp salt3 tblsps @shanfoodsglobal butter chicken spice1/2 tsp dhana jeera1/2 tsp Arad1/2 tsp red chillis1 tblsp ginger and garlic heaped1/2 tsp garam masala1/2 tsp aromat1 tsp ground green chillies1/4 tsp black pepper1 tsp lemon juice2 curry spoons ghee

In A Pot, Boil

1 medium onion3 small tomatoesLiquidise and set aside.

Steps

In another pot, heat ghee with 1 tsp jeeru and the above spices. Braise till aroma escapes. Add chicken and allow to braise in masala and cook. Add a bit of water if needed.When chicken is almost cooked, add in the tomato and onion mixture and allow to cook further.Add in 1 tblsp tandoori masala and 1 tblsp red garlic masala, and mix in well. Add in 1 tblsp tomato puree and 1 tsp sugar. Add salt to taste.Once curry is cooked through and oil separates from the tomato, add in half a tub of cream and mix through.Adjust spices if needed and cook till curry reduces to a thick sauce. Boil 3 eggs & fry 3 potatoes cut into cubes. Boil 2 cups of rice till 3/4 way done and drain.Layer a spoonful of rice at the bottom of your pot or casserole and dot with ghee. Layer curry over, place in potatoes and then layer layer rice and place in eggs.Steam over the stove or in the oven till done.

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