Butter Chicken with Rice

Steps

1. Bring a medium pot of salted water to the boil.
2. Cook rice Combine rice, 2¼ cups water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
3. Prep chicken Pat chicken dry and place in a medium bowl with onion, garlic and ginger paste, butter chicken spices and ¼ tsp salt and mix to combine.
4. Cook chicken Heat 1 Tbsp butter and a drizzle of oil in a medium pot on medium heat. Add chicken and cook for about 5 minutes, until golden brown. Stir occasionally. Add ¼ cup water and cook for 1 minute, scraping bottom of pot to release brownings.
5. Finish butter chicken Add cream, ½ cup milk and tomato paste to chicken and stir to combine. Bring to a simmer, reduce heat to low-medium and simmer for 5-6 minutes, until chicken is cooked through and sauce is slightly thickened. Stir through vinegar and tomato sauce and season to taste.
6. Cook greens While chicken cooks, cut broccoli into small florets and roughly chop spinach. Add broccoli and peas to pot of boiling water and cook for 3-4 minutes, until bright green and tender. Drain well and toss with spinach, a drizzle of olive oil and 1 Tbsp butter. Season to taste.
7. Spoon rice into bowls and top with butter chicken. Serve greens on the side.