Venice is definitely a city for one's bucket list

 Here’s a recipe that blends flavors from different parts of the world: Indian Butter Chicken (Murgh Makhani) with a Moroccan Couscous Salad. The creamy, spiced chicken pairs beautifully with the fresh, flavorful couscous, making for a delightful and global meal.

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For the Butter Chicken (Murgh Makhani):

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/2 cup tomato puree
• 1/2 cup heavy cream
• 1/4 cup plain yogurt
• 1 tablespoon honey
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Chicken:

   • Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides (about 5-7 minutes). Remove the chicken and set it aside.

2. Make the Sauce:

   • In the same skillet, melt the butter and sauté the onion until soft and translucent, about 5 minutes. Add garlic and ginger and cook for another minute.
   • Stir in the garam masala, cumin, coriander, turmeric, and chili powder, and cook for 2 minutes to bring out the flavors of the spices.

3. Add the Tomato and Cream:

   • Add the tomato puree to the skillet and stir to combine. Cook for 5 minutes until the sauce thickens slightly.
   • Lower the heat and stir in the heavy cream, yogurt, and honey. Cook for another 5 minutes, then add the chicken back into the skillet. Simmer until the chicken is cooked through and tender, about 10 minutes.

4. Garnish and Serve:

   • Garnish with chopped fresh cilantro and serve with naan or basmati rice.

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For the Moroccan Couscous Salad:

Ingredients:

• 1 cup couscous
• 1 1/2 cups boiling water or vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt to taste
• 1/2 cup raisins or dried apricots, chopped
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

Instructions:

1. Prepare the Couscous:

   • In a large bowl, place the couscous and pour the boiling water or broth over it. Cover and let it sit for 5 minutes, then fluff with a fork.

2. Season the Couscous:

   • Stir in olive oil, cumin, cinnamon, and salt, making sure the couscous is well-coated with the spices.

3. Add the Fresh Ingredients:

   • Stir in raisins (or chopped apricots), cucumber, red onion, mint, and parsley.

4. Finish the Salad:

   • Drizzle with lemon juice and olive oil, and toss well to combine.

5. Serve:

   • Serve the couscous salad as a side to the butter chicken, or enjoy it as a refreshing dish on its own.

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Serving Suggestion:

Serve the Butter Chicken with the Moroccan Couscous Salad on the side. The rich, creamy chicken pairs wonderfully with the light, flavorful couscous salad, which provides a refreshing contrast to the warmth of the spices in the chicken. This fusion meal combines two vibrant culinary traditions for a satisfying and international feast!