Butter Chicken with Basmati Rice

Ingredients

• Fresh cilantro - For garnish
• Basmati rice - 2 cups, cooked
• Sugar - 1 teaspoon
• Heavy cream - 1/2 cup
• Tomato puree - 1 cup
• Onion - 1 large, finely chopped
• Butter - 4 tablespoons
• Salt - To taste
• Red chili powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Garlic paste - 1 tablespoon
• Ginger paste - 1 tablespoon
• Lemon juice - 2 tablespoons
• Yogurt - 1/2 cup
• Chicken thighs - 1.5 lbs, boneless and skinless

Instructions

1. In a bowl, marinate the chicken thighs with yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until golden brown.
4. Add the tomato puree to the skillet and cook for 2-3 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream and sugar. Cook for another 2-3 minutes.
6. Return the cooked chicken to the skillet and simmer for 5-10 minutes, allowing the flavors to blend together.
7. Serve the butter chicken over cooked basmati rice and garnish with fresh cilantro.