# What You'll Need:
→ 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 unsalted 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
15 - 2/3 cup heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon granulated sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Rice Pilaf
19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tablespoons unsalted 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
# Steps to Follow:
01 - In a mixing bowl, blend yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt until uniform. Coat chicken thoroughly with marinade and refrigerate for at least 20 minutes, preferably overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Sauté chopped onion until golden brown, about 5 minutes.
03 - Add minced garlic and grated ginger; cook for 1 minute. Incorporate crushed tomatoes, tomato paste, and sugar, stirring well. Allow to simmer for 10 minutes, occasionally stirring.
04 - Add marinated chicken along with any marinade to the skillet. Stir well and cook for 10 minutes, ensuring chicken is entirely cooked through.
05 - Stir in heavy cream. Simmer for another 5 minutes, adjusting salt as needed. Remove from heat and garnish with chopped cilantro before serving.
06 - Melt butter or ghee in a medium saucepan over medium heat. Sauté chopped onion until soft, about 3 minutes.
07 - Add minced garlic, bay leaf, cloves, and cardamom pods; continue to sauté for 1 minute until fragrant.
08 - Stir in rinsed basmati rice until grains are coated. Pour in water or chicken broth, season with salt, and bring to a boil.
09 - Reduce heat to low, cover saucepan, and simmer gently for 15 minutes until rice is tender.
10 - Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before plating.
11 - Arrange butter chicken on plates alongside fragrant rice pilaf and garnish with additional cilantro as desired.
