Butter Chicken with Cumin Rice and Garlic Naan

Step 1: Marinate the Chicken

In a mixing bowl, combine the chicken thighs and Greek yogurt. Mix well to coat the chicken. Let it marinate for at least 30 minutes.

• 4 chicken thighs
• 1 cup Greek yogurt

Step 2: Sauté the Aromatics

Heat ghee in a large skillet over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger to the skillet. Sauté for another minute.

• 2 tablespoons ghee
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger

Step 3: Add the Spices

Add the garam masala, turmeric, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and spices.

• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Step 4: Cook the Chicken

Add the marinated chicken thighs to the skillet. Cook until the chicken is browned on all sides. Pour in the tomato puree and stir to combine. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.

• Marinated chicken from Step 1
• 1 cup tomato puree

Step 5: Finish the Sauce

Stir in the heavy cream and season with salt to taste. Simmer for another 5 minutes.

• 1/2 cup heavy cream
• Salt to taste

Step 6: Cook the Rice

In a separate pot, cook the basmati rice according to the package instructions.

Step 7: Prepare the Cumin Rice

In a small skillet, heat some ghee and add the cumin seeds. Cook until fragrant, then add it to the cooked rice along with fresh cilantro.

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1/4 cup chopped fresh cilantro

Step 8: Serve

Serve the Butter Chicken over the cumin rice, with garlic naan on the side. Enjoy!