# Ingredients:
→ Butter Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 tablespoons butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces crushed tomatoes (1 can)
15 - 2/3 cup heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Rice Pilaf
19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tablespoons butter or ghee
21 - 1 small onion, finely chopped
22 - 2 garlic cloves, minced
23 - 1 bay leaf
24 - 3 whole cloves
25 - 4 green cardamom pods, lightly crushed
26 - 2 1/2 cups water or chicken broth
27 - 1 teaspoon salt
# Directions:
01 - In a bowl, combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 20 minutes, or refrigerate overnight for enhanced flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the skillet and cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer the mixture for 10 minutes, stirring occasionally.
04 - Add the marinated chicken, including marinade, to the tomato sauce. Cook for 10 minutes, stirring occasionally, until the chicken is thoroughly cooked.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Garnish with chopped fresh cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add chopped small onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods; sauté for 1 minute to release aromas.
07 - Add rinsed basmati rice to the saucepan and stir to coat with butter and spices. Pour in water or chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
09 - Plate the butter chicken alongside the fragrant rice pilaf while both are hot. Optionally serve with naan or roti.
