Ingredients

  • Marinade

  • 600g Chicken Breasts, cubed
  • 400ml Plain Double Cream Yogurt
  • 15ml Lemon Juice
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Tikka Masala Powder
  • 1 tbsp Red Chilli Powder
  • 1/2 tsp Tumeric Powder
  • 1 tsp Salt
  • Curry

  • 25g Kerrygold Pure Irish Salted Butter
  • 1 large Onion, finely diced
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Jeera seeds
  • 4 whole Black Peppercorns
  • 2 Cloves
  • 3 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Salt
  • 2 Jam Tomatoes, finely chopped or grated
  • 100ml Plain Double Cream Yogurt
  • 100ml Water
  • Rice

  • 2 cups Basmati Rice, soaked for at least 30 minutes
  • 1 Bay Leaf
  • 1/2 tsp Jeera Seeds
  • Saffron Infused Butter

  • 50g Kerrygold Pure Irish Salted Butter
  • Generous Pinch of Saffron

Directions


Combine the chicken with yoghurt and spices and allow to marinate for at least 4 hours.

While the chicken is marinating, make your saffron-infused butter. You will need to melt 50g of Kerrygold Salted Butter, once melted stir in a generous pinch of saffron. Allow to infuse for a few hours. This will give the breyani a delicious, rich flavour.

Prepare your rice according to the package instructions, stream with a bayleaf and jeera seeds for lovely, fragrant rice.

Heat a tablespoon of Kerrygold Salted Butter in a large skillet or pot over medium-high heat. When sizzling, add marinated chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. The chicken will finish cooking in the curry sauce.

Heat a tablespoon of Kerrygold Salted butter in a large pot over medium heat, then saute the onions with the whole and ground spices until just browned.

Add in the chopped jam tomatoes and fry until soft.

Pour in the plain yoghurt and water and mix it well with the tomatoes and spices.

Bring to boil, add in the chicken and cook for a further 4-5 minutes, taste for salt and add accordingly. Set aside.

In a large pot, assemble your breyani by layering half of your rice, half of the chicken curry and half of the caramelised onion, half coriander, saffron butter and repeat layers.

Simmer the breyani on low heat for 10-15 minutes or until the excess liquid has been absorbed.

Serve with a fresh salad with slices of lemon and enjoy!
 

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