| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 30g | 15g | 70g |
| sugars | fibre | protein | salt |
| 6g | 5g | 35g | 1.2g |
Why I Love Indian Chicken Butter Masala Biryani
I still remember the first time I tasted the magical fusion that is Chicken Butter Masala Biryani. It was a chilly winter’s evening in New York City, and I had just stepped into a little Indian eatery located inconspicuously in a bustling part of town. The city I call home is a tapestry of multicultural gastronomy, each dish carrying an echo of the city’s vibrancy, diversity, and dynamism. Much like how I interpret a character for a theater performance, I strive to capture the essence of these dishes, bring them to life in my kitchen, and share them with my audience – you.
The South Asian Symphony
The beauty of Chicken Butter Masala Biryani lies in the symphony of South Asian spices. My husband and I have a special fondness for Indian food; its complexity and depth of flavor are something that we relish. When you take your first mouthful of this Biryani, your taste buds are introduced to a dance of exotic spices: the richness of cumin, the sweet warmth of fennel, the vibrant green of cardamom, and the earthy delight of turmeric.
This dish somewhat reminds me of Murgh Makhani, another creamy, buttery delight hailing from the north of India. If you’re looking for a perfect side dish, consider pairing the Biryani with tangy Aloo Raita, as suggested by Chef Sanjeev Kapoor.
My Recipe Inspiration
When we think of spectacular Indian dishes, it’s impossible not to mention Chef Vikas Khanna. His authentic Indian recipes and cooking techniques inspire me to continually develop my own repertoire. His love for traditional Indian home cooking has led me to create close-to-heart, honest food that feels both luxurious and comforting.
From the heart of my kitchen in the Big Apple to your table, I hope you come to love this Chicken Butter Masala Biryani, which encapsulates the flavors of Indian cuisine and the spirit of New York City’s diverse culinary scene. And remember, like any character on stage, this Biryani tells a story – one of a rich cultural heritage that resonates with every grain of Basmati rice.
What You’ll Need
- 2 cups Basmati rice
- 4 cups Water
- 1 1/2 pounds Chicken breasts, boneless
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Red chili powder
- 2 tablespoons Turmeric powder
- 6 Green cardamoms
- 1 Cinnamon stick
- 1 Bay leaf
- 2 Onions, finely chopped
- 3 Tomatoes, finely chopped
- 3/4 cup Plain yogurt
- 1 cup Cream
- 2 tablespoons Butter
- 2 teaspoons Cumin seeds
- 2 teaspoons Fennel seeds
- 2 teaspoons Coriander powder
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Fresh mint leaves, chopped
- 4 tablespoons Cooking oil
- 1 tablespoon Garam masala
- Salt to taste
Method
Step One
First, rinse the Basmati rice in cold water until the water runs clear. Once fully rinsed, add the rice to a pot with 4 cups of water. Bring the water to a boil, then reduce the heat to low, cover the pot, and let the rice simmer until it’s cooked and all the water is absorbed. This should take about 15-20 minutes.
Step Two
While the rice is cooking, take your boneless chicken breasts and cut them into bite-size pieces. Coat the chicken with the ginger-garlic paste, red chili powder, and turmeric powder. Let the chicken marinate for about 30 minutes to absorb the flavors.
Step Three
In a large skillet, heat the cooking oil over medium heat. Add the cumin seeds, fennel seeds, green cardamoms, cinnamon stick, and bay leaf. Sauté these spices for a minute or two until they become fragrant.
Step Four
Next, add the finely chopped onions to the skillet and sauté until they’re golden brown. Once they’re ready, add the finely chopped tomatoes and cook until they’re soft. After that, add the marinated chicken to the skillet and cook until it’s well browned and cooked through.
Step Five
To the chicken mixture, add the plain yogurt, cream, and butter. Stir until the butter is melted and fully incorporated. Then, add the coriander powder and garam masala. Continue to cook the mixture on low heat until the gravy thickens.
Step Six
Once the rice is cooked, add it to the skillet with the chicken mixture. Stir until the rice is well coated with the gravy. Before serving, garnish the biryani with the fresh chopped cilantro and mint leaves. Finally, add salt to taste and serve your delicious Chicken Butter Masala Biryani hot!
