Butter Chicken Rice Skillet

Ingredients

• 1.5 Pound boneless skinless chicken thighs, cut into 1-inch pieces - 1 1/2 (pounds), Cut into 1-inch pieces.
• 1 Cup basmati rice, rinsed - 1 (cup), rinsed
• 1 Can crushed tomatoes - 1 (15-ounce can)
• 0.5 Cup heavy cream - 1/2 (cup)
• 2 Teaspoon garam masala - 2 (teaspoons)
• 1 Count yellow onion, diced - 1 (medium onion), diced
• 2 Tablespoon unsalted butter - 2 (tablespoons)
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
• 1.25 Cup low-sodium chicken broth - 1 1/4 (cups)
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 2 Tablespoon fresh cilantro, chopped - 2 (tablespoons), chopped

Instructions

1. Prep the ingredients

   1. *Prep the ingredients*: cut the chicken, dice the onion, mince the garlic, grate the ginger, rinse the rice, and chop the cilantro before heating the skillet.

2. Brown the chicken

   2. Melt the butter in a large deep skillet over medium-high heat. Add the chicken and *brown lightly* for *4 to 5 minutes*, stirring occasionally.

3. Cook aromatics and spices

   3. Add the onion, garlic, ginger, garam masala, and salt. Cook until the onion is *softened and fragrant*, about *3 minutes*.

4. Add rice and liquids

   4. Stir in the crushed tomatoes, chicken broth, and rinsed rice. Scrape the bottom of the skillet, then bring to a *steady simmer*.

5. Cover and cook

   5. Cover, reduce heat to low, and cook for *18 to 20 minutes*, until the rice is *tender* and the chicken reaches *165°F*.

6. Finish with cream and cilantro

   6. Stir in the heavy cream and simmer uncovered for *2 to 3 minutes*, until the sauce is *creamy and slightly thickened*. Sprinkle with cilantro and serve warm.