# What You'll Need:
→ Butter Chicken
01 - 1.32 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 unsalted 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 - 5 fluid ounces 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 unsalted 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
# Method:
01 - Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces and coat thoroughly. Refrigerate for at least 20 minutes or overnight for deeper flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onion and cook until golden brown, approximately 5 minutes.
03 - Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Simmer gently for 10 minutes, stirring occasionally.
04 - Incorporate marinated chicken along with marinade into the sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked and tender.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Remove from heat and garnish with chopped cilantro before serving.
06 - Melt butter in a medium saucepan over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods; sauté for 1 minute to release aroma.
07 - Add rinsed basmati rice to the saucepan and stir to coat grains with butter and spices. Pour in water or chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove pan from heat and let rice stand, covered, for 5 minutes. Fluff with a fork before serving alongside the chicken.
09 - Plate the butter chicken hot with the fragrant rice pilaf on the side for a balanced and flavorful meal.
