Butter Chicken with Fragrant Rice

For Butter (2 tablespoons) Chicken

1Boil the eggs (2), peel them, and cut them into halves.

2Finely chop the onion (1) and garlic (2 cloves).

3In a pan, melt the butter (2 tablespoons) over medium heat.

4Add the chopped onion (1) and garlic (2 cloves), sauté until golden brown.

5Sprinkle garam masala (1 tablespoon) and coriander powder (1 teaspoon) over the onions and garlic (2 cloves), stir well.

6Add the boiled egg halves to the pan and mix gently.

7Crush the kasuri methi (1 tablespoon) between your palms to release the flavor and sprinkle it over the butter (2 tablespoons) chicken.

8Cook for a few more minutes until the flavors are well combined and the sauce thickens slightly.

For Fragrant Rice (1 cup)

1Rinse the rice (1 cup) thoroughly under running water until the water runs clear.

2In a pot, add 2 cups of water and bring it to a boil.

3Add the rinsed rice (1 cup) to the boiling water, cover the pot, and reduce the heat to low.

4Let the rice (1 cup) simmer for about 15-20 minutes until all the water is absorbed and the rice (1 cup) is fully cooked.

5Fluff the rice (1 cup) with a fork before serving.