# Components:
→ 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
→ 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
# Directions:
01 - Combine plain yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt in a mixing bowl. Add chicken pieces and mix thoroughly. Cover and refrigerate for at least 20 minutes, or up to overnight for optimal flavor.
02 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden, approximately 5 minutes.
03 - Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Simmer over medium heat for 10 minutes, stirring occasionally.
04 - Transfer marinated chicken along with its marinade into the skillet. Stir gently and cook for 10 minutes, until chicken is fully cooked.
05 - Lower heat, stir in heavy cream. Simmer for an additional 5 minutes. Adjust seasoning to taste and garnish with fresh chopped cilantro.
06 - Melt unsalted butter or ghee in a medium saucepan over medium heat. Add finely chopped onion and cook until soft, roughly 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods and sauté for 1 minute.
07 - Add rinsed basmati rice and stir to coat grains evenly with butter and spices. Pour in water or chicken broth and season with salt. Bring mixture to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
08 - Remove saucepan from heat and keep covered for 5 minutes. Fluff rice gently with a fork before serving.
09 - Present butter chicken hot, arranged with rice pilaf on the side.
