Butter Chicken Rice Skillet

Instructions

1. 1

   Finely chop the garlic and peeled ginger, and rinse and drain the spinach. Cook the basmati rice according to the package directions. Cut the raw boneless, skinless chicken breast into strips about 8 mm thick.

2. 2

   Heat a deep 30 cm skillet over medium-high heat for 1 minute. Add the butter and chicken, sprinkle with the salt, and cook uncovered for 5 minutes, stirring frequently. The chicken will finish cooking in the sauce.

3. 3

   Reduce the heat to medium. Add the garlic, ginger, garam masala, cumin and paprika; stir for 30 seconds. Add the passata and cook uncovered at a steady simmer for 3½ minutes, stirring occasionally.

4. 4

   Stir in the cream and 60 ml water, then add the cooked rice and fold in the spinach. Cover and cook over medium heat for 5 minutes, stirring thoroughly twice and replacing the lid each time. Keep the heat gentle enough to prevent sticking.

5. 5

   Check several of the thickest chicken strips and the center of the rice mixture with a food thermometer: both must reach at least 165°F/74°C. If needed, continue cooking covered over medium heat until they do. Stir well and divide among four plates; the sauce should coat the chicken and rice without any pool of liquid.