# What You'll Need:
→ Butter Chicken
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp garam masala
06 - 1 tsp ground turmeric
07 - 1 tsp chili powder
08 - 1 tsp salt
09 - 2 tbsp butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 14.1 oz crushed tomatoes (1 can)
15 - 2/3 cup heavy cream
16 - 1 tbsp tomato paste
17 - 1 tbsp sugar
18 - 2 tbsp fresh cilantro, chopped (for garnish)
→ Rice Pilaf
19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tbsp 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 - 1 cup water or chicken broth
27 - 1 tsp salt
# Method:
01 - In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and toss to coat evenly. Refrigerate for at least 20 minutes or up to overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and cook until golden, approximately 5 minutes.
03 - Stir in garlic and grated ginger, cooking for 1 minute until fragrant. Add crushed tomatoes, tomato paste, and sugar. Reduce heat and simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken along with marinade into the sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked through.
05 - Pour in heavy cream, stir well, and simmer an additional 5 minutes. Taste and adjust salt as needed. Garnish with chopped cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom, cooking for 1 minute more.
07 - Add rinsed basmati rice and stir to coat with butter and spices. Pour in water or broth and salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
08 - Remove from heat and let rice stand covered for 5 minutes. Remove spices, then fluff rice gently with a fork before serving.
09 - Plate the butter chicken hot alongside the fragrant rice pilaf. Optionally, serve with naan or roti.
