Seared Chicken Tikka Masala with Basmati Rice

Wash and dry the cilantro.

For this step: cilantro

Rinse and drain the rice. Put it in a saucepan with the water for the rice 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. Then take the pan off the heat and let the rice rest, covered, until tender, 10 minutes. Keep it covered until serving.

While the rice cooks, peel and dice the onion. Peel and mince the garlic and ginger and put them in a small bowl. Chop the cilantro.

For this step: yellow onion, garlic, ginger

On a separate board, cut the chicken into bite-size pieces and pat it dry. In a bowl, toss it with half the garam masala, the paprika and some salt and pepper.

For this step: boneless skinless chicken breasts, garam masala, paprika, salt, ground black pepper

Heat a quarter of 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 another quarter 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 add the rest of the oil. Add the onion and cook, stirring, until soft and lightly golden, 6 to 8 minutes.

For this step: vegetable oil

Stir in the garlic, ginger, cumin, coriander, cayenne and the rest of the garam masala, and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until it darkens slightly, 1 minute more.

For this step: garam masala, ground cumin, ground coriander, cayenne pepper, tomato paste

Stir in the tomato sauce, the rest of the water and the sugar, scraping up the browned bits. Simmer gently, stirring occasionally, until the sauce thickens and the tomato loses its raw aroma, 8 to 10 minutes.

For this step: water, tomato sauce, sugar

Return the chicken and its juices to the skillet and simmer until the thickest pieces reach 165°F, 4 to 6 minutes.

Stir in the cream and warm over low heat until evenly blended and hot, about 1 minute.

For this step: heavy cream

Fluff the rice with a fork and divide it among bowls. Spoon the chicken and masala sauce over it and finish with the cilantro.