# What You'll Need:
→ Butter Chicken
01 - 1.3 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 crushed tomatoes (1 can)
15 - ⅔ cup 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
# 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 at least 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; cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer gently for 10 minutes, stirring occasionally.
04 - Add the marinated chicken, including marinade, to the tomato sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked.
05 - Pour in heavy cream and simmer for an additional 5 minutes. Adjust salt to taste. Garnish with chopped cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic, bay leaf, cloves, and 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, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove saucepan from heat and let rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
09 - Plate butter chicken alongside the fragrant rice pilaf and serve immediately.
