# Components:
→ Butter Chicken
01 - 1.32 lb 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 oz canned crushed tomatoes
15 - 5 fl oz 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 - 10 fl oz water or chicken broth
27 - 1 teaspoon salt
# Method steps:
01 - Combine yogurt, lemon juice, ground cumin, garam masala, ground turmeric, chili powder, and salt in a bowl. Add chicken pieces and mix thoroughly. Marinate in the refrigerator for a minimum of 20 minutes or overnight for enhanced flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden brown, approximately 5 minutes.
03 - Incorporate minced garlic and grated ginger, cooking briefly for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Allow the mixture to simmer for 10 minutes, stirring intermittently.
04 - Add marinated chicken along with the marinade to the tomato sauce. Cook for 10 minutes, stirring occasionally until the chicken is thoroughly cooked.
05 - Pour in heavy cream and simmer gently for an additional 5 minutes. Adjust salt to taste. Garnish with freshly chopped cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add finely chopped small onion and cook until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and crushed cardamom pods; sauté for 1 minute to release fragrance.
07 - Add rinsed basmati rice to the saucepan, stirring to coat with butter and 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 from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before serving.
09 - Plate the butter chicken alongside the fragrant rice pilaf while hot.
