Butter Chicken-Style Braised Chicken Thighs with Cumin Basmati

Ingredients

• 2 lb boneless skinless chicken thighs
• 0.5 cup coconut cream
• 1 cup canned crushed tomatoes
• 1 cup coconut milk
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp kasuri methi (dried fenugreek leaves)(optional)
• 2 tbsp fresh ginger, grated
• 5 whole garlic cloves, minced
• 2 cups basmati rice
• 1 tsp cumin seeds
• 4 whole green cardamom pods
• 3 whole whole cloves
• 3 tbsp avocado oil
• 1 cup yellow onion, finely chopped
• 1.5 tsp kosher salt
• 4 whole lime wedges(optional)
• 0.25 cup fresh cilantro, chopped(optional)

Instructions

1. 1

   Whisk coconut cream with 1 tsp garam masala, turmeric, chili powder, 1 tsp ground cumin, half the ginger, half the garlic, and 1/2 tsp salt. Coat the chicken thighs and marinate 20 minutes.

2. 2

   Rinse the basmati rice until the water runs clear. Heat 1 tbsp avocado oil in a pot, sizzle cumin seeds, cardamom, and cloves 30 seconds, add rice and 3 cups water plus 1/2 tsp salt, bring to a boil, cover, and cook on low 15 minutes. Rest 10 minutes and fluff.

3. 3

   Heat 1 tbsp avocado oil in a wide heavy pan over high heat. Sear the marinated chicken in batches until browned, about 3 minutes per side; remove.

4. 4

   Add remaining oil and the onion; cook 8 minutes until deeply golden. Add remaining ginger and garlic and cook 1 minute.

5. 5

   Stir in ground coriander, remaining cumin, and remaining garam masala for 30 seconds, then add crushed tomatoes and cook 5 minutes until darkened and thick.

6. 6

   Pour in coconut milk, return chicken with any juices, and simmer gently 15 minutes until the sauce coats a spoon and the chicken is tender.

7. 7

   Crush kasuri methi between your palms over the pot, season with remaining salt, and rest 5 minutes.

8. 8

   Serve over the cumin basmati with lime wedges and cilantro.