# What You'll Need:
→ 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 - 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 - 1.5 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 - 2.5 cups water or chicken broth
27 - 1 teaspoon salt
# How to Make It:
01 - Combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces, mix thoroughly, and marinate in the refrigerator for at least 20 minutes or overnight for deeper flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onions and cook until golden brown, approximately 5 minutes.
03 - Incorporate minced garlic and grated ginger into the skillet, cooking for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Let the mixture simmer gently for 10 minutes, stirring occasionally.
04 - Add the marinated chicken along with its marinade to the tomato sauce. Cook over medium heat 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. Remove from heat and garnish with chopped fresh cilantro before serving.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods, sautéing for 1 minute to release flavors.
07 - Add rinsed basmati rice to the saucepan, stirring to coat with butter and spices. Pour in water or chicken broth and salt. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes until rice is tender and liquid absorbed.
08 - Remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork to separate grains before serving.
09 - Plate the butter chicken hot alongside the fragrant rice pilaf for a balanced and flavorful meal.
