Spicy Butter Chicken with Potato Rice Pilaf

Marinating the Chicken In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, and salt. Add the chicken thighs and mix until well coated. Cover and refrigerate for at least 1 hour or overnight.

Preparing the Rice Pilaf Wash the basmati rice until the water runs clear. In a pan, heat the butter and add the whole spices (cumin seeds, cinnamon stick, cardamom pods, cloves). Saute for 30 seconds. Add the rice and saute for 2-3 minutes. Add water, salt, cashews, and raisins. Bring to a boil, then cover and simmer for 15-20 minutes until the rice is cooked.

Roasting the Potatoes Preheat the oven to 425°F (220°C). Place the potato wedges on a baking sheet. Drizzle with oil and sprinkle cumin powder, paprika, garlic powder, and salt. Toss to coat evenly. Roast in the oven for 25-30 minutes until golden and crispy.

Cooking the Butter Chicken In a large pan, heat the butter and oil over medium heat. Add the chopped onions and saute until golden brown. Stir in the ginger paste and garlic paste, then add the pureed tomatoes. Cook for 10-15 minutes until the tomatoes are cooked down and the oil separates. Add the marinated chicken along with any remaining marinade. Cook for 10-12 minutes, stirring occasionally. Stir in the red chili powder, garam masala, and dried fenugreek leaves. Pour in the heavy cream, sugar, and salt. Simmer for another 5-7 minutes until the sauce is thick and the chicken is tender.

5.Serve the spicy butter chicken with the fragrant rice pilaf and roasted potatoes. Enjoy your flavorful and aromatic meal!