Mild 30-Minute Butter Chicken with Rice

Preheat your oven to 350°F. Thoroughly rinse 1.5 cups uncooked basmati rice under cold running water until the water runs clear.

In a medium saucepan, combine the rinsed basmati rice, 2.25 cups water, and 1/2 tsp salt. Bring to a boil over high heat, then immediately cover with a tight-fitting lid, reduce the heat to low, and steam passively for 15 minutes without lifting the lid.

While the rice cooks, cut 1.5 lbs raw boneless skinless chicken breasts into 1-inch bite-sized cubes. Season the chicken evenly with 1/2 tsp salt and 1/2 tsp black pepper.

Melt 1 tbsp unsalted butter with 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and sear until golden brown on all sides, about 5 minutes.

Reduce the skillet heat to medium. Peel and finely mince 3 garlic cloves, and peel and finely grate 1 tsp fresh ginger. Add the garlic, ginger, and 1.5 tbsp mild garam masala to the skillet, stirring constantly for 1 minute until fragrant to prevent burning.

Pour 15 oz tomato sauce into the skillet, stirring to coat the chicken. Bring to a gentle simmer, cover with a lid, and cook for 8 minutes until the chicken is tender and cooked through.

While the curry simmers, wrap 5 naan flatbreads tightly in aluminum foil and place them in the preheated oven for 5 minutes to warm through.

Remove the chicken skillet from the heat entirely. Stir in 1/2 cup heavy whipping cream and the remaining 2 tbsp unsalted butter, stirring gently until the sauce becomes a smooth, creamy, and uniform orange color.

Remove the rice from the heat, fluff with a fork, and immediately fold in 1 cup frozen sweet peas. Cover for 1 minute to let the residual steam heat the peas. Serve the mild butter chicken over the pea-flecked rice with the warm naan on the side.