# Components:
→ Butter Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons freshly squeezed 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 kosher 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 (for garnish)
→ 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 kosher salt
# Directions:
01 - In a mixing bowl, whisk together yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add the chicken thighs and mix to evenly coat. Marinate for at least 20 minutes, or overnight in the refrigerator for deeper flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, approximately 5 minutes.
03 - Stir in garlic and grated ginger, cooking for 1 minute until fragrant. Add crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken, including marinade, to the skillet. Cook for 10 minutes, stirring occasionally, until the chicken is completely cooked through.
05 - Stir in heavy cream and simmer for another 5 minutes. Adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add finely chopped onion and cook until soft, about 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods; sauté for an additional minute.
07 - Stir in rinsed basmati rice, ensuring it is coated with butter and spices. Pour in water or chicken broth and season with salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove the saucepan from heat and allow it to stand, covered, for 5 minutes. Fluff rice gently with a fork before serving.
09 - Plate butter chicken hot alongside the rice pilaf.
