# What you'll need:
→ Butter Chicken
01 - 1.32 lbs 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 can crushed tomatoes
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 1/2 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 1/2 cups water or chicken broth
27 - 1 tsp salt
# Method:
01 - In a bowl, combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and mix thoroughly. Refrigerate and marinate for a minimum of 20 minutes, up to overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until golden, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the skillet; cook for 1 minute, stirring frequently.
04 - Incorporate crushed tomatoes, tomato paste, and sugar. Stir and simmer for 10 minutes, stirring occasionally to blend flavors.
05 - Add the marinated chicken along with its marinade to the skillet. Cook for 10 minutes, stirring occasionally until the chicken is fully cooked.
06 - Stir in heavy cream and continue simmering for 5 minutes. Adjust seasoning with salt as needed. Garnish with chopped fresh cilantro before serving.
07 - 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 cardamom pods; sauté for 1 minute to release aromas.
08 - Add rinsed basmati rice to the saucepan and stir to coat grains with butter and spices. Pour in water or chicken broth and salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 15 minutes until rice is tender.
09 - Remove saucepan from heat and let the rice stand, covered, for 5 minutes. Remove spices and fluff rice with a fork before serving.
10 - Plate the butter chicken alongside the rice pilaf, serving hot for an aromatic and comforting meal.
