Simple Butter Chicken with Peas & Basmati Rice

[Sincerely-Food-Chef]

Ingredients

• 1 ⅓ cups basmati rice
• 1 ½ lb chicken thighs, boneless skinless
• ½ small bunch cilantro
• 2 (14.5 oz) cans diced tomatoes
• 1 cup frozen peas
• 2 cloves garlic
• 2 (1 inch) pieces ginger root
• 4 fl oz heavy whipping cream
• 1 medium yellow onion
• black pepper
• butter, unsalted
• cinnamon, ground
• coriander, ground
• crushed red pepper
• cumin, ground
• salt

Instructions

1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
   • 1 ⅓ cups basmati rice
   • 1 tsp salt
   • 2 ⅔ cup water
2. Pat the chicken dry with paper towel, cut into bite-sized (1-inch) pieces, and set aside.
   • 1 ½ lb chicken thighs, boneless skinless
3. Once the water for the rice is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15-18 minutes. Remove from the heat and let the rice stand, covered, 5 minutes.
4. Meanwhile, mix spices in a small bowl.
   • 2 tsp cumin
   • 2 tsp coriander
   • 2 tsp salt
   • 1 ½ tsp cinnamon
   • 1 tsp black pepper
   • ¼ tsp crushed red pepper
5. Using a clean cutting board, peel and small dice onion.
   • 1 medium yellow onion
6. Heat a large skillet over medium heat.
7. Once the skillet is hot, add butter and swirl to coat the bottom. Add the onions and cook, stirring often, until softened, 4-5 minutes.
   • 4 tsp butter, unsalted
8. Wash, peel, and mince or grate ginger. Peel and mince garlic.
   • 2 (1 inch) pieces ginger root
   • 2 cloves garlic
9. Add ginger, garlic, and spices to the onions and cook, stirring constantly, until fragrant, 30 seconds.
10. Using a strainer or colander, drain the diced tomatoes, pressing with the back of a spoon to extract as much liquid as possible; discard liquid.
    • 2 (14.5 oz) cans diced tomatoes
11. Add additional butter, chicken, diced tomatoes, and cream to the skillet. Bring to a boil, then reduce heat to medium; cover and cook until chicken is cooked through, 7-9 minutes.
    • 4 tsp butter, unsalted
    • 4 fl oz (½ cup) heavy cream
12. Meanwhile, wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    • ½ small bunch cilantro
13. Using a strainer or colander, rinse the frozen peas under running water. Add peas to the butter chicken, stir, and remove from heat.
    • 1 cup frozen peas
14. To serve, divide rice and butter chicken between bowls; garnish with cilantro and enjoy!