# Components:
→ Butter Chicken
01 - 1 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
# Method:
01 - In a mixing bowl, combine plain yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces, mix thoroughly to coat, and refrigerate for a minimum of 20 minutes or overnight.
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, stir and cook for 1 minute until fragrant. Incorporate crushed tomatoes, tomato paste, and sugar, then simmer for 10 minutes, stirring occasionally.
04 - Transfer the marinated chicken along with any remaining marinade to the skillet. Stir and cook for 10 minutes, ensuring chicken is cooked through and tender.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Season to taste with extra salt if needed, then garnish with chopped fresh cilantro.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add finely chopped onion and cook until soft, about 3 minutes. Introduce minced garlic, bay leaf, cloves, and crushed cardamom pods, sauté for 1 minute.
07 - Add rinsed basmati rice to the saucepan, stir to evenly coat with aromatics and fat. Pour in water or chicken broth and season with salt. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove the saucepan from the heat and allow rice to stand, covered, for 5 minutes. Fluff gently with a fork prior to serving.
09 - Arrange hot butter chicken alongside aromatic rice pilaf, and serve immediately.
