Name: Simple Butter Chicken with Peas & Basmati Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 cups basmati rice; 1.02 kg chicken thighs, boneless skinless; ¾ small bunch cilantro; 3 (398 ml) cans diced tomatoes; 1 ½ cups frozen peas; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 177 ml heavy whipping cream; 1 ½ medium yellow onions; black pepper; butter, unsalted; cinnamon, ground; coriander, ground; crushed red pepper; cumin, ground; salt

Simple Butter Chicken with Peas & Basmati RiceSimple Butter Chicken with Peas & Basmati Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

2 cups basmati rice

1.02 kg chicken thighs, boneless skinless

¾ small bunch cilantro

3 (398 ml) cans diced tomatoes

1 ½ cups frozen peas

3 cloves garlic

3 (2 ½ cm) pieces ginger root

177 ml heavy whipping cream

1 ½ medium yellow onions

black pepper

butter, unsalted

cinnamon, ground

coriander, ground

crushed red pepper

cumin, ground

salt

Instructions

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.

Pat the chicken dry with paper towel, cut into bite-sized (1-inch) pieces, and set aside.

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.

Meanwhile, mix spices in a small bowl.

Using a clean cutting board, peel and small dice onions.

Wash, peel, and mince or grate ginger. Peel and mince garlic.

Heat a large pot over medium-high heat. Once the pot is hot, butter and swirl to coat the bottom. Add the onions and cook, stirring constantly, until softened, 5-6 minutes.

Add ginger, garlic, and spices to the onions and cook, stirring constantly, until fragrant, 30 seconds.

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.

Add additional butter, chicken, diced tomatoes, and cream to the pot. Bring to a boil, then reduce heat to medium; cover and cook until chicken is cooked through, 8-10 minutes.

Meanwhile, wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.

Using a strainer or colander, rinse the frozen peas under running water, then drain. Add peas to the butter chicken, stir, and remove from heat.

To serve, divide rice and butter chicken between bowls; garnish with cilantro and enjoy!

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