Butter Chicken Kabsa

Heat the butter in a pot over medium heat, then sauté the onion, tomatoes, chili, curry leaves, and cashews, stirring until everything is well browned.

. Allow 2 minutes.

Add the chicken pieces, salt, black pepper, smoked paprika, garam masala, and food coloring. Stir over medium heat until the chicken is evenly coated in the sauce.

Add the water over high heat, scraping the bottom of the pot to loosen the browned bits and incorporate them into the broth.

Cook the chicken and broth over high heat for 20 minutes, until the chicken is fully cooked and the broth has developed a concentrated flavor.

Remove the chicken pieces from the pot and set them aside, leaving the vegetables and broth in the pot.

Blend the contents of the pot until completely smooth, with no visible pieces remaining.

Add the cooking cream to the smooth sauce and stir until the color lightens and the mixture is fully combined.

Return the chicken pieces to the pot and gently turn them until coated on all sides with the creamy sauce.

. Allow 10 minutes.

Transfer the chicken and three-quarters of the sauce to a separate bowl. Leave the remaining sauce in the pot to flavor the rice without weighing it down.

Add the basmati rice and water to the remaining sauce over medium heat. Adjust the seasoning, making sure the liquid sits slightly above the rice.

Cook the basmati rice uncovered over medium heat for 8.5 minutes, until the liquid begins to recede and the grains start to expand.

Cover the pot tightly and cook the basmati rice over low heat for 20 minutes, until tender and all the water has been absorbed. Turn off the heat and leave the basmati rice covered for 17.5 minutes, allowing the steam to settle and the grains to firm up without becoming mushy.

Gently fluff the basmati rice with a fork to separate the grains without breaking them, then transfer it to a large serving platter.

Arrange the chicken pieces over the rice and spoon the sauce on top, leaving some of the rice visible around them.

Serve hot, garnished with cooking cream and fresh cilantro.