# Ingredient List:
→ Butter Chicken
01 - 1.32 lb 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 (1 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
# 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 a minimum of 20 minutes or refrigerate 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, cooking for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer the mixture for 10 minutes, stirring occasionally.
04 - Introduce the marinated chicken and all marinade into the sauce. Cook for 10 minutes, stirring occasionally until the chicken is fully cooked.
05 - Stir in heavy cream and simmer gently for 5 minutes. Adjust seasoning with salt as needed. Garnish with chopped cilantro before serving.
06 - Melt butter in a medium saucepan over medium heat. Add finely chopped onion and cook until soft, about 3 minutes. Add garlic, bay leaf, cloves, and crushed cardamom pods; sauté for 1 minute.
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, 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 with a fork before serving.
09 - Plate the butter chicken alongside the rice pilaf while hot.
