Ingredients

Rice

• 1 1/3 cup water
• 1 cup basmati rice
• 2 bay leaves
• 2 Tablespoons coconut oil

Chicken and Sauce

• 2 pounds boneless, skinless chicken thighs, trimmed
• ½ cup plain Greek yogurt
• 2 teaspoons table salt, divided
• 1/2 cup ghee or vegetable oil
• 4 Tablespoons unsalted butter, cut into 4 pieces and chilled, divided
• 1 serrano chile, stemmed, seeded, and minced
• 4 teaspoons grated fresh ginger
• 5 garlic cloves, minced
• 1 onion, chopped fine
• 1 Tablespoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon pepper
• ½ cup tomato paste
• 1 ½ cups water
• 1 Tablespoon sugar
• 1 teaspoons table salt, divided
• 1 cup heavy cream
• 2 Tablespoons butter for finishing
• 3 Tablespoons chopped fresh cilantro, divided for garnish

Instructions

Rice

In a casserole dish, add 1 1/3 cup of water and 1 cup of basamti rice. Add two bay leaves and two Tablespoons of coconut oil. Set Wolf Convection Steam on Gourmet Mode, Sides, Rice, Dry Rice, Cooking, and Set.

Chicken and Sauce

In a bowl, combine the chicken thighs, yogurt, and 1 ½ Tablespoons of salt.

On a Wolf Burner, heat oil or ghee over high heat until almost smoking. Sear each chicken thigh on both sides until browned. Transfer to a cutting board, cut into ½-inch chunks, and reserve any drippings to add back to the sauce.

In sane saucepan over medium heat, melt 2 Tablespoons of butter along with the reserved chicken drippings. Add the serrano chiles, ginger, garlic, and onion. Cook, stirring frequently, until softened and the onion begins to brown, 8 to 10 minutes.

Add the garam masala, coriander, cumin, and pepper. Cook, stirring frequently, until fragrant, about 3 minutes.

Add the water and tomato paste, whisking until smooth and no lumps remain. Stir in the sugar and 1 teaspoon of salt, then bring the mixture to a boil.

Remove from heat and stir in the cream. Using an immersion blender or regular blender, process until smooth, 30 to 60 seconds. Return the sauce to medium heat, add the chicken and any reserved drippings, and bring to a simmer. Cook until the chicken is fully cooked, about 10 minutes.

Stir in the remaining 2 Tablespoons of butter. Remove from heat and cover to keep warm.

Serve over basmati rice and garnished with cilantro.