Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Check out the video!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani-2/

 

Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani/

 

Check out the video!

Butter Chicken Mac & Cheese

View my step-by-step video

 

 

 

 

This is a sponsored post written by me on behalf of Campbell’s® . All opinions are 100% mine.

Butter Chicken and all it’s versions are always received well. If you’ve been following my posts and my channel, you will know that I love making my Butter Chicken from scratch. I like to grill my chicken, blanche and puree fresh tomatoes, blend my spices and finish it off with some luxurious cream. A weeknight meal though is a whole other story. I burst into my home exhausted with the dark cloud of prepping dinner on my mind. Almost immediately the family asks ‘What’s for Dinner?” and if I haven’t had the time to meal prep, I’m in a lot of trouble.

 

Over time, I’ve learned how to use pantry staples creatively to create shortcuts to great meals. This recipe is a testament to that! I always have canned soup in my pantry, they’re not just great when you want to make a soup but you can also use this to prepare other meals. In this recipe, I’m going to use the CAMPBELL’S® Roasted Red Pepper & Tomato to substitute the pureed Tomatoes and the CAMPBELL’S® No Salt Added Cream of Chicken to substitute the cream. This delicious Butter Chicken is then going to be tossed together with Scoobi doo or Cavatappi noodles, smothered in cheese and baked.

 

This is a hearty recipe that is delicious for adults and kids alike. If you have kids that are afraid to try new things, this is a great way to introduce them to new flavors.

Butter Chicken Mac & Cheese

Ingredients

  • 1 lb Chicken breasts cut in medium cubes
  • 1 tsp minced Garlic
  • 2 tbsps Tandoori spice
  • 2 tbsps Yogurt
  • Salt & Pepper to taste
  • ½ tbsp dried Fenugreek (optional)
  • 400 gms Pasta (Macaroni, Rotini, Scoobi Do or your choice)
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato
  • 1/2 can CAMPBELL'S® Condensed No Salt Added Cream of Chicken
  • 2 tbsp Butter
  • ¼ cup Oil
  • Water as required
  • 1 cup diced Onions
  • 1 tsp minced Garlic
  • 1 tsp minced green Chili (optional)
  • 1 tbsp chopped Coriander
  • 1 tsps each Chili & Cumin powder
  • ½ tsp Turmeric
  • Salt to taste
  • 2 cups Grated Cheese

Instructions

  1. Marinate the Chicken in the crushed garlic, Tandoori spice, Yogurt, Salt & Pepper and Fenugreek and allow to marinate for 15 mins to overnight
  2. Heat up the Oil in a sauté pan and cook the Chicken till about ½ done and remove and keep aside
  3. In the same pot add the butter and sauté the Onion, Garlic, Chili
  4. Add all the spices, followed by the Tomato soup and stir well to incorporate. Fill up the empty soup can with water and add it to the pot and bring to the boil
  5. Add the partially cooked chicken, turn down the heat and allow it to simmer
  6. Add a half can of the Chicken soup and a bit more water as required
  7. Add the Coriander
  8. Cook Pasta according to the package instructions and drain
  9. Fold in Pasta and about a half cup of the Cheese
  10. Taste for Salt and add to taste
  11. Transfer to an oven proof dish and cover with the rest of the Cheese
  12. Bake for 20 - 30 minutes till bubbly and golden brown
https://kravingsfoodadventures.com/butter-chicken-mac-cheese/

 

Butter Chicken Popcorn

Watch by step-by-step video

BChickPopcornH3

BChickPopcornH2

BChickPopcornH4Butter Chicken needs no introduction and in this recipe all the delicious flavours are captured and harnessed and used to flavour some crunchy popcorn. Perfect snack for any occasion and a guaranteed crowd pleaser. This episode is all about women empowerment and is dedicated to Lily Singh aka IISuperwomanII Lily Singh is well admired for her work on YouTube. She’s an inspiration to many people who now have the courage to take the bull by the horns and follow their dreams. I’ve heard through the grapevine that her favorite thing to eat is popcorn and I can’t imagine that she doesn’t love Butter Chicken. Both those things together are a powerhouse of flavour.

This month we’re celebrating wordy women and women empowerment and I don’t need to look further than my Markham neighbourhood, home to Lily Singh aka Superwoman, before she moved to LA. I admire Lily for her strength, determination and just for being so god damn funny. I hear through the grapevine, that her favourite snack is popcorn and today we’re going to create Butter Chicken Popcorn. Now who doesn’t love butter chicken right? This recipe isn’t about just throwing some spices on popcorn and calling it a day, I’m gonna infuse all the flavours of a traditional butter Chicken into a melted butter to pour over freshly popped corn.

Butter Chicken Popcorn

Ingredients

  • 1/2 cup butter(unsalted)
  • 1 tsp onion granules
  • 1 tsp Garlic powder
  • 1/4 Turmeric
  • 1 tsp Chilli powder
  • 1 tsp cumin powder
  • 1 tsp black sesame seeds
  • Pinch dried fenugreek or kasuri methi
  • 2 tsps chicken stock powder
  • 1 tsp thick tomato puree
  • 1 tsp milk powder (or creamer)
  • 1 cup popcorn kernels or 1 bag microwave popcorn

Instructions

  1. On low heat, melt the butter and add the onion granules, garlic powder, Turmeric, chilli & cumin powder, sesame seeds, dried fenugreek, chicken powder, tomato paste and milk powder. Bring these gently to a warm temperature(not to scorch the ingredients) and leave aside
  2. Pop the kernels and pour the Butter Chicken butter all over and toss to coat
https://kravingsfoodadventures.com/butter-chicken-popcorn/

Butter Chicken Bites

View my step-by-step videoButterChickenBites_HNT

I’m always looking for an interesting appetizer to serve and I’ve created a popular twist on an old classic – Butter Chicken Bites! This one bite delicious Buttery Chicken goodness is the perfect thing to serve for PERFECT for game night, a snack and is elegant enough to serve at your next soiree!

I’ve taken my traditional recipe and twisted it into this delicious flavor packed morsel. ButterChickenBitesH2

Butter Chicken Bites

Ingredients

  • 1 lb lean ground chicken
  • 1 onion finely chopped
  • 1 green chilli finely chopped
  • 1/2 a stick of Butter
  • 2 tbsps of tandoori powder
  • 1/2 cup chopped coriander
  • 1 tsp each chilli powder, cumin powder, turmeric powder and pav bhaji masala
  • 2 tbsps ginger and garlic paste
  • 2 – 3 tbsps of tomato puree
  • 1/2 – 1 cup whipping/heavy cream
  • Oil for frying

Instructions

  1. Mix the ground chicken with some tandoori masala, half the onion and green chilli.
  2. Make tiny bite size meatballs
  3. Heat some oil in a wok and fry the balls for a few minutes, remove from the hot oil and drain
  4. Heat a sauté pan, add the butter, the chopped coriander and reserved chillies, the reserved onions till translucent
  5. Follow with all the powdered spices – a teaspoon each of chilli powder, turmeric, cumin powder and pav bhaji masala
  6. Mix the tomato puree with some water and add it to the pan, followed by some cream
  7. Immerse the bites into the mixture, cover and cook for a few minutes.
  8. When serving, remove the Butter Chicken bites, add a toothpick and serve the Butter Chicken sauce for dipping!
https://kravingsfoodadventures.com/butter-chicken-bites/