Simple Butter Chicken with Peas & Basmati Rice

Directions

1. Rinse the basmati rice under cold water, drain, and transfer to a small saucepan. Add a pinch of salt and enough water to reach a simmering boil, then cook uncovered until the liquid is absorbed, about 15 to 18 minutes. Keep the pot off heat and cover to steam for 5 minutes.
2. Pat the chicken thighs dry and cut into bite-sized pieces. Set aside.
3. In a small bowl, combine the ground cinnamon, coriander, cumin, crushed red pepper, and black pepper; this will be your spice blend.
4. Peel and finely dice the yellow onion on a clean cutting board. Set aside.
5. Warm a large nonstick skillet over medium heat, then melt a knob of butter and swirl to coat the bottom.
6. Add the onion to the skillet and cook, stirring often, until softened and lightly golden, 3–4 minutes.
7. Peel and mince or grate the ginger; peel and mince the garlic. Add both to the onions and cook, stirring constantly, until fragrant, about 30 seconds.
8. Stir in the spice blend and cook briefly to bloom the aromas, about 30 seconds.
9. Drain the diced tomatoes, pressing to remove as much liquid as possible, and stir them into the skillet along with the cream. Bring to a simmer, then add the chicken pieces. Cover and cook until the chicken is cooked through, about 6–8 minutes.
10. Halve or chop the cilantro leaves, discarding the stems. Stir the peas into the skillet and remove from heat. Finish with chopped cilantro.
11. Fluff the cooked rice, portion into bowls, top with the butter chicken and peas, then serve.