BUTTER CHICKEN BIRYANI

INGREDIENTS FOR MARINATION 

• 750 gms chicken ( with bone) 

• 1 tsp SHILPA'S MASALA MILL KASHMIRI CHILLI POWDER 

• little turmeric 

• ½ tsp SHILPAS MASALA MILL GARAM MASALA

•  1 tsp SHILPA'S MASALA MILL TANDOORI MASALA

•  1 tbsp ginger garlic paste 

• 1 tsp ghee 

• 1 tsp lemon juice 

• 2-3 tbsp hung curd

• 1 tbsp mustard oil 

INSTRUCTIONS 

• mix all ingredients with the chicken well

• Keep aside for at least an hour 

• Pan fry the chicken on med-high to cook and get a charred look

INGREDIENTS FOR GRAVY 

• 2 tbsp butter 

• 1 tbsp oil 

• 1 onion puréed 

• 2 tomatoes puréed 

• Tomato paste 

• Milk 

• 2 tbsp SHILPA'S MASALA MILL SPICE MIX FOR BUTTER CHICKEN 

•  1 tbsp Kasuri methi 

• 1 tsp SHILPAS MASALA  MILL GARAM MASALA 

• ½ tsp SHILPAS MASALA MILL BIRYANI MASALA 

• ½ cup cream 

• Honey 

• ½-1 cup fried onions 

• Few mint leaves 

• Coriander leaves 

• Saffron dissolved in milk 

• food color( optional)

OTHER INGREDIENTS

• 1 ½  cups basmati rice, washed, soaked and cooked 70-80% and drained, ready to use for later 

LET US MAKE THE BIRYANI 

• Heat butter and oil in a deep pot /kadhai 

• Add onion purée and sauté till golden brown 

• Add tomato purée and tomato paste

Fry until oil separates on surface 

• Add the butter chicken spice powder dissolved in milk 

• Simmer the mixture until oil separates 

• Add cooked chicken pieces

Add cream and simmer 

• Check the taste and add salt if needed 

• Add kasuri methi ,honey and garam masala 

• Your gravy is ready 

• Add a layer of fried onions and sprinkle biryani masala on it

Now add the 70% cooked rice

Top off with fried onions, mint leaves, coriander leaves 

• Sprinkle biryani masala 

• Add littke ghee or butter 

• Give DUM for 15-20 minutes on low flame

That’s it, your super delicious Butter Chicken Biryani is ready 

• Enjoy with papad, raita

SPICE LEVEL:🌶