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Recipe

Recipe

Butter Chicken Biryani

Butter Chicken Biryani

Butter Chicken Biryani

COOK TIME

COOK TIME

: 30 minutes

: 30 minutes

SERVES

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes

300g canned chopped tomatoes

250ml single cream

250ml single cream

600g boneless chicken, diced

600g boneless chicken, diced

100ml water, Salt to taste

100ml water, Salt to taste

300g basmati rice, rinsed

300g basmati rice, rinsed

500ml chicken stock

500ml chicken stock

1 tbsp saffron strands soaked in 2 tbsp warm milk

1 tbsp saffron strands soaked in 2 tbsp warm milk

1 tbsp chopped fresh coriander

1 tbsp chopped fresh coriander

1 tbsp fried onions (optional)

1 tbsp fried onions (optional)

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened.

Mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste, then add it to the pan and cook for 2 minutes, stirring well. Add diced boneless chicken and cook for about 10 minutes until fully done.

Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

In a separate pan, bring 500ml chicken stock to a boil. Add rinsed basmati rice and cook until 80% done, ensuring it still has a slight bite. Drain and set aside.

Step 3

In a deep pot, layer half of the cooked rice, followed by the butter chicken mixture. Top with the remaining rice and drizzle saffron-infused milk over it. Cover and cook on low heat for 10 minutes to let the flavors blend.

Garnish with fresh coriander and crispy fried onions. Serve hot with raita or yogurt.

Butter Chicken Biryani

COOK TIME

: 30 minutes

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes

250ml single cream

600g boneless chicken, diced

100ml water, Salt to taste

300g basmati rice, rinsed

500ml chicken stock

1 tbsp saffron strands soaked in 2 tbsp warm milk

1 tbsp chopped fresh coriander

1 tbsp fried onions (optional)

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened.

Mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste, then add it to the pan and cook for 2 minutes, stirring well. Add diced boneless chicken and cook for about 10 minutes until fully done.

Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

In a separate pan, bring 500ml chicken stock to a boil. Add rinsed basmati rice and cook until 80% done, ensuring it still has a slight bite. Drain and set aside.

Step 3

In a deep pot, layer half of the cooked rice, followed by the butter chicken mixture. Top with the remaining rice and drizzle saffron-infused milk over it. Cover and cook on low heat for 10 minutes to let the flavors blend.

Garnish with fresh coriander and crispy fried onions. Serve hot with raita or yogurt.

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Butter Chicken Spice Blend

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