# What You'll Need:
→ Butter Chicken
01 - 1.3 lb 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 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 oz (1 can) crushed tomatoes
15 - 5 fl oz heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Rice Pilaf
19 - 1 ½ cups basmati rice, rinsed
20 - 2 tablespoons 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 teaspoon salt
# How to Make It:
01 - In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 20 minutes or refrigerate overnight.
02 - Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute. Add crushed tomatoes, tomato paste, and sugar. Simmer the sauce for 10 minutes, stirring occasionally.
04 - Add the marinated chicken along with the marinade to the sauce. Cook while stirring occasionally for 10 minutes, until the chicken is fully cooked.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust salt to taste and garnish with chopped fresh cilantro.
06 - In a medium saucepan, melt butter over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods; sauté for 1 minute.
07 - Add rinsed basmati rice, stirring to coat evenly 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 from heat and let rice stand, covered, for 5 minutes. Fluff with a fork before serving.
09 - Plate the butter chicken hot alongside the rice pilaf.
