Creamy Butter Chicken with Peas and Basmati Rice

Wash and dry the cilantro.

For this step: cilantro

Rinse and drain the rice. Put it in a saucepan with the water and bring to a boil over high heat.

For this step: basmati rice, water

Once the water boils, cover the pan, reduce the heat to low and simmer until the water is absorbed, 15 to 18 minutes.

Meanwhile, cut the chicken into bite-size pieces on a separate board. In a bowl, toss it with the yogurt, half the garam masala, the salt for the chicken and the pepper. Cover and refrigerate until the coating clings to the chicken, 15 minutes.

For this step: boneless skinless chicken thighs, plain whole-milk yogurt, garam masala, salt, ground black pepper

While the chicken marinates, peel and finely dice the onion. Peel and mince the garlic, and peel and grate the ginger into a small bowl. Chop the cilantro.

For this step: yellow onion, garlic, ginger

When the rice has about 3 minutes left, scatter the peas over it and cover the pan again. When the rice is done, take the pan off the heat and let it rest, covered, until the rice is tender and the peas are hot, 10 minutes. Keep it covered until serving.

For this step: frozen peas

When the chicken has marinated, heat half the oil in a wide skillet over medium-high heat.

For this step: vegetable oil

Once the oil shimmers, add half the chicken in a single layer and brown it, turning once, until golden outside but still underdone inside, 4 to 5 minutes. Move it to a plate, add the rest of the oil and brown the rest of the chicken the same way. Keep the skillet.

For this step: vegetable oil

Lower the heat to medium and melt the butter for the sauce in the skillet. Add the onion and cook, stirring, until soft and golden, 5 to 7 minutes.

For this step: butter

Stir in the garlic, ginger, cumin, coriander, paprika and the rest of the garam masala, and cook until fragrant, about 1 minute.

For this step: garam masala, ground cumin, ground coriander, paprika

Stir in the crushed tomatoes, sugar and the rest of the salt, scraping up the browned bits. Simmer gently, stirring occasionally, until the sauce thickens and the tomatoes lose their raw aroma, 8 to 10 minutes.

For this step: salt, crushed tomatoes, sugar

Return the chicken and its juices to the skillet. Cover loosely and simmer on low until the thickest pieces reach 165°F, 5 to 7 minutes.

Stir in the cream and the rest of the butter, and warm over low heat until the butter melts and the sauce is smooth and hot, 1 to 2 minutes. Don't let it boil hard.

For this step: butter, heavy cream

Fluff the rice and peas together with a fork and divide them among plates. Spoon the butter chicken and sauce alongside and scatter the cilantro over the top.