# Ingredient List:
→ 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 ½ 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 ½ cups water or chicken broth
27 - 1 teaspoon salt
# Directions:
01 - Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces and mix thoroughly. Marinate for at least 20 minutes or refrigerate overnight for more flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until golden, approximately 5 minutes.
03 - Incorporate garlic and ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Simmer gently for 10 minutes, stirring occasionally.
04 - Add the marinated chicken along with its marinade into the sauce. Cook for 10 minutes, stirring occasionally, ensuring the chicken is fully cooked.
05 - Stir in heavy cream and allow the mixture to simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Garnish with fresh cilantro before serving.
06 - Melt butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom pods, sautéing for 1 minute to release aromas.
07 - Add rinsed basmati rice to the spices and stir to evenly coat with butter. 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 the 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 and enjoy immediately.
