Butter Chicken Biryani | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. BUTTER CHICKEN BIRYANI - (Serves - 4) Ingredients 750 grams tandoori chicken, cut into pieces on bone and half cooked 3 cups cooked rice 2-3 tablespoons oil ¼ cup butter 2-3 green chillies, slit 1 inch ginger, cut into strips 1 blade mace 3-4 green cardamoms 3-4 medium onions, chopped 1 tablespoon ginger-garlic paste 3 cups fresh tomato puree 1 teaspoon red chilli powder 1½ teaspoons garam masala powder ½ teaspoon dried fenugreek leaves Salt to taste 2 tablespoons fresh cream 1 tablespoon honey 2 tablespoons chopped fresh coriander leaves 8-9 fresh mint leaves 1 cup browned onions 3-4 tablespoons ghee 2 teaspoons screwpine essence Method 1. Heat oil and butter in a non-stick pan. Add green chillies and some of the ginger, mix and sauté for 30 seconds. 2. Add mace and cardamoms, mix and sauté for a minute. Add onions, mix and sauté till golden. 3. Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree and mix well. 4. Add chilli powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon garam masala powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes. 5. Strain the mixture in another pan, put on heat and stir. Add chicken pieces and mix well. Add cream and honey and mix well. 6. Spread half the rice, top with some ginger, sprinkle 1 tablespoon coriander leaves, mint leaves, remaining garam masala powder and half the browned onions. Spread the remaining rice, sprinkle remaining coriander leaves, remaining ginger, remaining browned onions. Drizzle ghee and screwpine essence, cover and cook on low heat for 15-20 minutes. 7. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor