# Components:
→ 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 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 (1 can)
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 salt
# Method:
01 - In a bowl, combine yogurt, lemon juice, ground cumin, garam masala, ground turmeric, chili powder, and salt. Add chicken pieces, mix thoroughly, and marinate for at least 20 minutes or refrigerate overnight to enhance flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
04 - Transfer marinated chicken along with its marinade into the skillet. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
05 - Stir in heavy cream and simmer for an additional 5 minutes. Adjust salt as needed. Garnish with chopped cilantro before serving.
06 - In a medium saucepan over medium heat, melt butter or ghee. Add finely chopped onion, cooking until softened, around 3 minutes. Incorporate minced garlic, bay leaf, whole cloves, and crushed cardamom pods; sauté for 1 minute.
07 - Add rinsed basmati rice and stir to evenly coat with butter and aromatic spices. Pour in water or chicken broth and add salt. Bring to a boil, then 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 - Present butter chicken hot, accompanied by rice pilaf on the side for a balanced plate.
