One-Pan Golden Butter Chicken

Add one tablespoon vegetable oil and butter to a skillet set over medium-high heat. Transfer in onion and salt, and cook, stirring, until onion starts to turn translucent, 2 to 3 minutes. Transfer in the chicken and press down into the onions, arranging the pieces in a single, uniform layer.

Let chicken sear in the pan for about 2 minutes. While searing, sprinkle chicken evenly with garam masala, cumin, smoked paprika, turmeric, cinnamon, and cayenne. Use a spatula to mix spices into the chicken pieces and cook, stirring, for another 2 minutes.

Make a space in the center of the pan and drizzle in one more teaspoon vegetable oil. Transfer ginger and garlic into the oil, and sizzle for about 30 seconds, while stirring, then use the spatula to mix garlic and ginger into the chicken, and cook, stirring, for another minute.

Again, make a space in the center, and add the tomato paste. Cook, stirring in the center of the pan, for about 30 seconds, then mix into the chicken and cook, stirring, until tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes more.

Stir in chicken broth and cream, and wait for the sauce to begin simmering, while scraping any caramelization off the bottom of the pan with the spatula. When the mixture comes to a simmer,  reduce heat to medium-low and simmer until the sauce thickens slightly, 3 to 4 minutes.

Reduce heat to low, and stir in the chunk of cold butter. Taste for salt and add more if necessary.  Serve on basmati rice with chopped or torn cilantro leaves.

For the optional, but perfect, basmati rice, add rice to a mixing bowl, and fill the bowl with cold water. Swish rice around and then drain the water out of the bowl, being careful not to lose any rice in the sink. Refill the bowl, and repeat this process until most of the starch is washed off the rice and water is almost clear. Fill the bowl with water, and let the rice soak for 20 minutes.

Bring 3 quarts of water up to a simmer. Add salt, bay leaf, and cardamom to the pot.

Drain  water off the soaked rice, and transfer into the simmering pot of water. Stir, and let rice cook for 7 1/2 minutes. Adjust flame so the pot is at a rapid simmer. Stir occasionally.

When the timer rings, drain rice into a strainer, and let sit for 30 seconds. Quickly transfer rice into a pot or container, and cover tightly. Let the rice steam, covered, for 6 minutes. Uncover and use a fork to fluff the rice.