# Components:
→ 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 (about 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 - Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces and toss to coat thoroughly. Refrigerate and marinate for at least 20 minutes or up to overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden and softened, approximately 5 minutes.
03 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Reduce heat and simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken along with marinade to the tomato sauce. Cook over medium heat for 10 minutes, stirring occasionally, until chicken is fully cooked.
05 - Pour in heavy cream and continue simmering for 5 minutes. Taste and adjust salt if necessary. Garnish with freshly chopped cilantro before serving.
06 - Melt butter in a medium saucepan over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom pods; sauté for an additional minute.
07 - Add rinsed basmati rice to the saucepan, stirring to coat grains with butter and spices. Pour in water or chicken broth and sprinkle salt. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes.
08 - Remove from heat and let the rice stand, covered, for 5 minutes. Remove spices, then fluff rice gently with a fork before serving.
09 - Plate the butter chicken alongside the fragrant rice pilaf and serve immediately.
