# What You'll Need:
→ Butter Chicken
01 - 1.3 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 crushed tomatoes (1 can)
15 - 2/3 cup 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
# Step-by-Step Guide:
01 - In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces, mix well, and marinate for at least 20 minutes or up to overnight in the refrigerator.
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, cooking for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar, then simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken along with the marinade to the sauce. Cook for 10 minutes, stirring occasionally, until the chicken is fully cooked.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Garnish with chopped fresh cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add finely chopped onion and cook until soft, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods, sautéing for 1 minute.
07 - Add rinsed basmati rice to the saucepan and stir to coat with butter and spices. 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 saucepan from heat and let the rice stand covered for 5 minutes. Fluff gently with a fork before serving.
09 - Plate butter chicken hot alongside the fragrant rice pilaf for a satisfying meal.
