# Components:
→ Butter Chicken
01 - 1.3 lbs 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
# Preparation Steps:
01 - In a mixing bowl, whisk together the yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and mix thoroughly. Refrigerate and marinate for at least 20 minutes, or overnight for maximum flavor.
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, then stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
04 - Transfer the marinated chicken and any remaining marinade to the skillet. Stir well and cook for 10 minutes, until chicken is cooked through and sauce thickens.
05 - Pour in heavy cream and simmer for an additional 5 minutes. Season to taste with salt. Garnish with chopped cilantro just before serving.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add chopped onion and sauté until soft, approximately 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods. Sauté for 1 minute until fragrant.
07 - Stir in the rinsed basmati rice, ensuring each grain is coated with the butter and spices. Pour in water or chicken broth and add salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
08 - Remove saucepan from heat. Keep covered and let stand for 5 minutes. Fluff the rice with a fork before serving.
09 - Present the butter chicken hot alongside the fragrant rice pilaf.
