Indian Butter Chicken Rice

Cut chicken into 1.5-inch pieces. In a bowl, combine yogurt, 1 tsp garam masala, half the garlic, and half the ginger; coat chicken and let rest 15 minutes while you prep remaining ingredients.

Rinse basmati rice under cold water until water runs clear. Bring 3 cups salted water to boil in a separate pot, add rice, reduce heat to low, cover, and simmer 15 minutes until tender. Fluff with fork.

Heat butter in a large skillet over medium-high heat. Add diced onion and cook 4–5 minutes until softened and golden, stirring occasionally.

Add remaining garlic and ginger; cook 1 minute until fragrant. Stir in tomato paste and remaining 1 tsp garam masala; cook 2 minutes, stirring constantly.

Remove chicken from yogurt marinade and add to the skillet in a single layer. Cook without stirring for 3–4 minutes until lightly browned on one side, then turn and brown another 3–4 minutes.

Pour in chicken broth and bring to a simmer. Reduce heat to medium, cover partially, and simmer 8–10 minutes until chicken is cooked through.

Stir in heavy cream and salt; simmer uncovered 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and black pepper.

Divide rice among four bowls or plates. Spoon chicken and sauce over rice. Garnish with fresh cilantro and serve warm.