# What You’ll Need:
→ 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 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 sugar
18 - 2 tablespoons fresh cilantro, chopped, for garnish
→ Rice Pilaf
19 - 1 1/2 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 1/2 cups water or chicken broth
27 - 1 teaspoon salt
# Step-by-Step Guide:
01 - In a mixing bowl, combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces, stir thoroughly to coat, and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, about 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 for 10 minutes, stirring occasionally.
04 - Transfer marinated chicken along with marinade to the skillet. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked through.
05 - Add heavy cream to the chicken and sauce; simmer for an additional 5 minutes. Adjust salt as needed. Sprinkle with chopped cilantro.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add finely chopped onion and cook until translucent, about 3 minutes. Incorporate minced garlic, bay leaf, cloves, and cardamom pods; sauté for 1 minute.
07 - Add rinsed basmati rice to the saucepan; stir to coat with butter and spices. Pour in water or chicken broth along with salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
08 - Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork before serving.
09 - Arrange butter chicken and rice pilaf hot on plates. Optionally, accompany with naan or roti.
