# 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 - 1.5 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 - 2.5 cups water or chicken broth
27 - 1 teaspoon salt
# How to Make It:
01 - In a mixing bowl, combine yogurt, lemon juice, ground cumin, garam masala, ground turmeric, chili powder, and salt. Add chicken pieces and mix thoroughly. Cover and marinate for at least 20 minutes or overnight in the refrigerator.
02 - In a large skillet over medium heat, melt butter with vegetable oil. Add chopped onion and sauté until golden and softened, about 5 minutes.
03 - Add minced garlic and grated ginger; cook for 1 minute until aromatic. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
04 - Transfer marinated chicken with all marinade to the skillet. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked and tender.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Taste and adjust salt if necessary. Remove from heat and garnish with chopped cilantro.
06 - In a medium saucepan over medium heat, melt butter or ghee. Add finely chopped onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods; sauté for 1 minute.
07 - Add rinsed basmati rice and stir to coat with the butter and spices. Pour in water or chicken broth and add salt. Bring to a boil, reduce heat to low, cover, and 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 - Serve butter chicken hot alongside rice pilaf. Optionally, pair with naan or roti for a complete meal.
