Buttery Butter Chicken with Cumin Basmati Rice & Raita 

Ingredients

For the Butter Chicken:

• 1.5 lbs (680g) boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 4 tablespoons butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (15 oz) tomato puree
• 1 cup heavy cream
• 1 teaspoon sugar (optional)
• Fresh cilantro, for garnish

For the Cumin Basmati Rice:

• 1.5 cups basmati rice
• 3 cups water
• 1 tablespoon cumin seeds
• 1 tablespoon oil or butter
• Salt to taste

For the Raita:

• 1 cup plain yogurt
• ½ cucumber, grated
• 1 small tomato, finely chopped
• 1 tablespoon fresh mint or cilantro, chopped
• ½ teaspoon cumin powder
• Salt to taste

Instructions

Butter Chicken:

1. Marinate the Chicken:
   • In a bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add the chicken pieces, mixing well to coat. Cover and marinate for at least 1 hour (or overnight in the fridge for best flavor).
2. Cook the Chicken:
3. In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the marinated chicken (reserve the marinade) and cook until browned, about 5-7 minutes. Remove and set aside.
4. Prepare the Sauce:

1. In the same pan, add the remaining butter. Sauté the onion until golden brown, about 5 minutes. Add garlic and ginger; cook for another minute.
2. Stir in the tomato puree and reserved marinade. Simmer for about 10 minutes until slightly thickened.
3. Finish the Dish:
4. Return the chicken to the pan and mix well. Add the heavy cream and sugar (if using), simmer for another 10 minutes. Adjust seasoning if necessary.
5. Garnish:
6. Remove from heat and garnish with fresh cilantro.

Cumin Basmati Rice:

1. Rinse the Rice:
   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Cook the Rice:

1. In a pot, heat oil or butter over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
2. Add the drained rice and sauté for 2-3 minutes. Pour in the water and add salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Raita:

1. Mix the Ingredients:
   • In a bowl, combine yogurt, grated cucumber, chopped tomato, mint or cilantro, cumin powder, and salt. Mix well.

Serving:

Serve the butter chicken hot alongside the cumin basmati rice and a generous scoop of raita. Enjoy your delicious meal!