⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1/2 teaspoon Salt
• a pinch Saffron (optional)
• 2 tablespoons Butter
• 1 large, finely chopped Onion
• 1 inch, minced Ginger
• 2 cloves, minced Garlic
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder
• 1.5 pounds Boneless, skinless chicken thighs
• 1 cup Plain yogurt
• 1/2 cup Heavy cream
• for garnish Cilantro

📖 Instructions

1. First, let’s tackle the pulao. Rinse 1 cup of basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent sticking. Seriously, do this, it makes a huge difference. Trust me, I learned this the hard way...once upon a time, I had a rice disaster of epic proportions.
2. Next, in a large pot, combine the rinsed rice with 2 cups of water, 1/2 teaspoon of salt, and a pinch of saffron (optional, but it adds a beautiful color and flavor). Bring this to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fluffy. Don't peek too much! It's tempting, I know, but resist the urge unless you like slightly crunchy rice.
3. While the rice simmers, let's get started on the butter chicken. In a frying pan, heat 2 tablespoons of butter over medium heat. Don't burn the butter; keep a close eye on it. Once melted, add 1 large onion, finely chopped. Sauté for about 5-7 minutes, until softened and lightly golden. If you are impatient like me and burn the onions (oops!), it will still be delicious, you might just have to add a little more butter at the end for flavor.
4. Now, stir in 1 inch ginger and 2 cloves garlic, minced. Cook for another minute until fragrant. If you don't have a garlic press, use a knife, a food processor, or just finely chop them by hand. The effort really makes the taste that much better.
5. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of chili powder (adjust to your spice preference), and a pinch of salt. Cook for 30 seconds, stirring constantly, to toast the spices, this is what creates that amazing aroma. Don't be afraid to get a bit creative and add your favorite spices. For example, my grandma always added a pinch of cardamom.
6. Stir in 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces. Cook for 5-7 minutes, until the chicken is browned on all sides and partially cooked. Make sure that the chicken is thoroughly cooked otherwise you might get sick...I had to learn that the hard way.
7. Pour in 1 cup of plain yogurt and 1/2 cup of heavy cream. Stir well to combine. It's going to look a bit weird, but trust me it will all come together nicely.
8. Simmer uncovered for 15-20 minutes or until the sauce has thickened slightly and the chicken is cooked through. Make sure that the chicken is cooked otherwise you might get sick...I had to learn that the hard way.
9. Garnish with cilantro before serving. Add some extra butter if you want to add some extra flavor to your dish. Taste and adjust seasoning as needed. Seriously, taste as you go. I've included this step so that you can avoid some pretty big problems...I had to learn that the hard way.
10. Serve the butter chicken hot over the fluffy pulao rice. Garnish with extra cilantro and a dollop of plain yogurt, if desired. For a nice touch, squeeze some lemon on top. It brightens up the flavors beautifully.
11. Enjoy your delicious homemade butter chicken with pulao! Let me know in the comments how yours turned out.

📝 Notes

• Adjust the amount of chili powder to your liking.
• Feel free to add other spices such as cardamom or garam masala.
• If you don’t have a rice cooker, you can cook the rice on the stovetop according to package instructions.