Butter Chicken

Serves 4–6

Ingredients

For the marinade:

• 2 lbs (900 g) boneless skinless chicken thighs, cut into bite-size pieces

• ¾ cup (180 g) plain yogurt

• 2 tbsp (30 ml) lime juice (or lemon juice)

• 1 tbsp (8 g) ground coriander

• 1 tbsp (8 g) ground cumin

• 1–2 tsp (2–4 g) red chili powder (adjust to spice preference)

• 2 tsp (6 g) garam masala

• 1 tsp (6 g) kosher salt

For cooking:

• 3 tbsp (42 g) butter (divided)

• 1–2 tbsp (15–30 ml) oil

• 1 large onion, finely chopped

• 5–6 cloves garlic, minced

• 2-inch (5 cm) piece fresh ginger, grated or minced

• 3 tbsp (50 g) tomato paste

• 1 ½ cups (360 ml) crushed tomatoes (or tomato sauce, or fresh tomatoes blended)

• 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)

• 1–2 tsp (6–12 g) sugar (optional, to balance acidity)

• Extra salt, to taste

• Fresh cilantro, for garnish

Steps

1. Marinate chicken – In a large bowl, mix yogurt, lime juice, coriander, cumin, chili powder, garam masala, and salt. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 1 hour, up to overnight.

2. Cook aromatics – In a large skillet or Dutch oven over medium heat, melt 2 tbsp (28 g) butter with oil. Add onions and sauté until softened and golden, about 5–7 minutes. Add garlic and ginger; cook 1–2 minutes until fragrant.

3. Add tomato paste & bloom spices – Stir in tomato paste and cook for 2 minutes, letting it darken slightly for depth of flavor. (This step is key for that deep color and richness.)

4. Add chicken – Add the marinated chicken (with all its marinade) directly to the pot. Stir and cook 4–5 minutes until the chicken is mostly opaque and coated in the spice mixture.

5. Add tomatoes & simmer – Pour in crushed tomatoes (or substitute) and stir. Reduce heat, cover, and simmer 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.

6. Finish with cream & butter – Stir in cream and the remaining 1 tbsp (14 g) butter. Simmer gently for 3–5 minutes to bring it all together. Taste and adjust seasoning with salt, sugar, or more garam masala if needed.

7. Serve – Garnish with fresh cilantro. Serve with rice, naan, or even your homemade pita.

Substitution tips:

• No crushed tomato? Use tomato sauce, puréed canned tomatoes, or fresh tomatoes blended. A tomato is a tomato is a tomato.

• No heavy cream? Use coconut cream for dairy-free or half-and-half for lighter. Cream is a cream!

• No garam masala? Try curry powder + extra cumin/coriander for a similar profile.

• Spice control: Reduce chili powder for mild, or add fresh chopped chili for extra heat.

FRAGRANT BASMATI RICE

Serves 4–6

Ingredients

• 2 cups (400 g) basmati rice

• 3 cups (720 ml) water

• 1–2 bay leaves

• 1 cinnamon stick (about 3 inches / 7–8 cm)

• 1 tsp (6 g) kosher salt

• 1 tbsp (15 g) butter or ghee (optional, for richness)

Steps

1. Rinse rice – Place rice in a bowl and rinse under cold water 3–4 times until the water runs mostly clear. Drain well.

2. Combine in pot – In a medium saucepan, add rinsed rice, water, bay leaves, cinnamon stick, salt, and butter (if using).

3. Bring to boil – Place over medium-high heat and bring to a boil without the lid.

4. Simmer until “pancake holes” appear – Reduce heat to medium-low and simmer until small holes form on the surface of the rice and most water is absorbed, about 7–8 minutes. (This is your sign it’s ready to cover.)

5. Cover & steam – Reduce heat to low, cover, and cook for 5 minutes.

6. Turn off heat & rest – Turn off the heat (keep covered) and let the rice sit for 5–10 minutes to finish steaming.

7. Fluff & serve – Remove bay leaves and cinnamon stick, fluff gently with a fork, and serve.