Step 1

Heat oven to 170C.

Step 2

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

Step 3

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

Step 4

In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.

Step 5

Serve the biryani hot with a scatter of almonds and sprinkle with coriander.