Prep 12 h
Cook 45m


    300 gms onions, chopped or 1 ¼ cup

    300 gms, tomatoes, chopped or 1 ¼ cup

    50 gms ginger garlic paste or 4 tbsp, equal portions

    6 gms coriander powder or 1 ½ tsp

    10 gms red chili powder or 2 tsp

    3 gms turmeric powder or ¼ tsp

    40 gms gongura paste or 3 tbsp

    100 gms yoghurt or around ½ cup

    10 gms salt or 2 tsp (as per taste)

    1 gm bay leaves

    40 ml corn oil or 1 ½ tbsp

    60 ml ghee or clarified butter, 4 tbsp

    15 gms coriander stem, chopped

    For Chicken Marinade

    2 kg chicken, whole 

    50 gms ginger and garlic paste, equal portions or 4 tbsp

    4 gms red chilli powder or 1 tsp

    3 gms turmeric powder or ¼ tsp

    3 gms amchur powder or dry mango powder

    10 gms salt or 2 tsp (as per taste)

    20 ml lemon juice or 4 tsp

    25 grams gram flour or 2 tbsp

    For Butter Rice

    800 gms basmati rice or 4 cups

    3 gms green cardamom or ¼ tsp 

    1 gm cloves or ½ tsp

    1 gms bay leaves

    25 gms caramelised onions or 2 tbsp

    10 gms mint leaves or 2 tsp

    80 gms butter or 1/3 cup  

    100 ml cooking cream or a half cup

    15 gms salt or 2 ½ tsp (as per taste)


    5 gms caramelised onions or 1 tbsp [Recipe in method]

    3 gms mint leaves or ½ tbsp.

    3 gms ginger, julienne or ½ tbsp

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Ingredient Substitution Guide


Cut whole chicken into 8 pieces and marinate the chicken with ginger and garlic paste, red chilli powder, turmeric powder, amchur or dry mango powder, gram flour, salt and lemon juice. Keep this overnight in refrigerator.

Heat oil and ghee or clarified butter in a pot or a handi. In it, add bay leaves followed by onions and sauté until translucent. Then, add ginger and garlic paste and sauté for a while. To this add the chopped tomatoes.

Next, add coriander powder, red chilli powder and turmeric powder, followed by gongura paste and chopped coriander stem. Mix well until cooked, and keep aside.

Deep fry the marinated chicken and to this add the gravy and cook for another 10 minutes on low heat and keep aside.

Butter Rice

Wash and soak the rice for 1 hour.

Boil water in a pot along with green cardamom, bay leaves and cloves. Then, add the soaked rice and cook for 5 to 7 minutes and strain.

Melt butter in another pot with cream and 100 ml water, and boil on low heat for 5 minutes to make a mix.

In a pot add half of the rice, butter cream mix, mint leaves and caramelised onions and continue the same process for a second layer.

Cover tightly with a silver foil and cook on low heat for another 5 to 10 minutes.

Final Steps

In a pot, add a layer of butter rice, topped with chicken masala and do the same process 2 more times. Layer it with 30 grams of ghee or clarified butter and steam cook or dum for 3 to 5 minutes.

Remove from the heat and mix gently. Garnish with mint leaves, caramelised onions and ginger julienne.

Serve with raita or yoghurt mix and pickle of your choice.

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