Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups Basmati rice, thoroughly rinsed and drained
- 3 tablespoons unsalted butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree (passata)
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Garam Masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Place a large pot or Dutch oven over medium-high heat. Melt two tablespoons of butter and add the diced chicken pieces. Season with salt and pepper, browning the meat for about 4-5 minutes until it develops a golden crust. Remove the chicken and set it aside on a plate. In the same pot, add the diced onion, stirring frequently until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until the kitchen smells incredible.
- Lower the heat to medium. Add the garam masala, turmeric, cumin, and smoked paprika to the onions. Toast the spices for 30 seconds to release their essential oils. Pour in the rinsed basmati rice and stir well, ensuring every grain is coated in the spiced butter and oil. This “toasting” phase is the secret to achieving that fluffy, non-mushy texture later on. Pour in the tomato puree and stir to combine.
- Return the browned chicken and any accumulated juices back into the pot. Pour in the chicken broth and stir once to distribute the ingredients. Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Let it simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time, as the steam is what cooks the rice perfectly.
- Once the timer goes off, remove the pot from the heat but keep the lid on for an additional 5 minutes. This resting period allows the moisture to redistribute. Remove the lid and pour in the heavy cream and the remaining tablespoon of butter. Use a fork to gently fluff the rice, incorporating the cream and butter until the dish looks glossy and rich. Garnish generously with fresh cilantro before serving.
- Cook Time: 40 minutes