# What You Need:
→ Butter Chicken
01 - 1 lb 5 oz 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 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
# How to Make It:
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 cook until golden, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger and cook for 1 minute. Add crushed tomatoes, tomato paste, and sugar. Simmer gently for 10 minutes, stirring occasionally.
04 - Add the marinated chicken along with any remaining marinade to the sauce. Cook for 10 minutes, stirring occasionally, until the chicken is thoroughly cooked.
05 - Stir 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. Add garlic, bay leaf, cloves, and cardamom pods, sauté for 1 minute.
07 - Add rinsed basmati rice to the saucepan, stirring to coat rice 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 the saucepan from heat and let the rice stand covered for 5 minutes. Fluff with a fork before serving.
09 - Plate butter chicken alongside the rice pilaf and serve hot.
