Spiced Butter Chicken with Basmati Rice

Start by rinsing 1/3 cup basmati rice under cold water until the water runs clear. Drain well.

In a small pot, combine the rinsed rice with 2/3 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, cut 6 oz of boneless skinless chicken thighs into 1-inch pieces. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Finely dice 1/2 medium yellow onion, mince 2 cloves of garlic, and grate 1 inch of fresh ginger.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides. Remove chicken to a plate and set aside.

In the same skillet, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.

Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.

Add 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/2 tsp paprika, and 1/8 tsp cayenne pepper. Stir to toast the spices for about 30 seconds.

Add 1 tbsp tomato paste and cook for 1 minute, stirring constantly.

Pour in 1/2 cup crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until slightly thickened.

Return the browned chicken to the skillet, along with any accumulated juices. Stir to coat the chicken with the sauce and simmer for 5 minutes.

Reduce heat to low and stir in 3 tbsp heavy cream and 1 tbsp butter. Simmer gently for another 5 minutes until the sauce is rich and the chicken is fully cooked through.

Season with remaining 1/4 tsp salt and 1/8 tsp black pepper. Adjust seasoning to taste.

Fluff the cooked basmati rice with a fork and transfer to a serving plate. Spoon the butter chicken over or beside the rice.

Garnish with 2 tbsp chopped fresh cilantro and serve immediately.