# Components:
→ 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 grated ginger
14 - 14 oz crushed tomatoes (1 can)
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 - 1 cup plus 1 ½ tbsp water or chicken broth
27 - 1 tsp salt
# Directions:
01 - In a bowl, blend yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces, ensuring thorough coating. Refrigerate to marinate for at least 20 minutes or up to overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onion and cook until golden, approximately 5 minutes. Stir in garlic and ginger; cook for 1 minute.
03 - Incorporate crushed tomatoes, tomato paste, and sugar into the skillet. Simmer gently for 10 minutes, stirring occasionally to develop flavors.
04 - Add marinated chicken along with its marinade to the tomato base. Simmer for 10 minutes with occasional stirring until chicken is fully cooked through.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt as needed. Garnish with freshly chopped cilantro before serving.
06 - Melt butter in a medium saucepan over medium heat. Sauté finely chopped onion until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods; cook for 1 minute.
07 - Stir in rinsed basmati rice to coat grains with butter and spices. Add water or chicken broth and salt; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
08 - Remove saucepan from heat and let rice stand, covered, for 5 minutes. Fluff with a fork to separate grains before serving.
09 - Plate butter chicken hot alongside the fragrant rice pilaf. Optionally, accompany with naan or roti.
