# What You Need:
→ Butter Chicken
01 - 21 oz 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 oz crushed tomatoes (1 can)
15 - 5 fl oz heavy cream
16 - 1 tbsp tomato paste
17 - 1 tbsp sugar
18 - 2 tbsp fresh cilantro, chopped (for garnish)
→ Rice Pilaf
19 - 1 ½ 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 - 2 ½ cups water or chicken broth
27 - 1 tsp salt
# How to Make:
01 - In a bowl, whisk together yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat thoroughly. Let marinate for at least 20 minutes or refrigerate overnight for deeper flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden brown, approximately 5 minutes.
03 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Simmer the mixture for 10 minutes, stirring occasionally.
04 - Add marinated chicken along with any remaining marinade to the sauce. Cook while occasionally stirring for 10 minutes or until the chicken is fully cooked through.
05 - Pour in heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Garnish with freshly chopped cilantro before serving.
06 - In a medium saucepan, melt butter 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 until aromatic.
07 - Add rinsed basmati rice to the saucepan and stir to coat with butter and spices. Pour in water or chicken broth along with salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes.
08 - Remove the saucepan from heat and let it stand covered for 5 minutes. Fluff the rice with a fork before serving.
09 - Plate the butter chicken hot alongside the fragrant rice pilaf for an authentic, comforting meal.
