Indian Butter Chicken & Baby Kale with Jasmine Rice

Read through the entire recipe before getting started. Remove chicken thighs from package; rinse and pat dry. Cut into 1" pieces and place in medium bowl. Cut lemon in half, then juice. Add 2/3 Indian spice blend, 3 tsp lemon juice, 1 tsp oil and a pinch of salt and pepper; mix to combine, cover and place in the fridge. While chicken marinates, begin cooking the rice (Step #2).

Place jasmine rice, 1 ¼ cups water in medium pot over medium heat. Bring to a boil, reduce to simmer, cover and cook 18-20 min until fully cooked. Fluff with a fork. While rice is cooking, begin the mise en place (Step #3).

Wash and dry all produce. Mince or grate garlic. Tear cilantro leaves from stem; discard stems; and leave cilantro leaves whole. Remove top from serrano, thinly slice. Peel onion, cut in half and thinly slice. Keep butter pats in the refrigerator until needed.

Heat 1 tsp oil in deep sauté pan over medium heat When hot add chicken and cook 3-4 min until lightly browned and aromatic. Add onions and garlic cook another 3-4 min stirring constantly until softened and beginning to caramelize. The USDA recommends cooking chicken to an internal temperature 165ºF.

Add tomato paste and cook stirring constantly 1-3 min. Add remaining spice blend, ½ cup water, 2 tsp lemon juice, heavy cream and a pinch of salt and pepper. Stir until combined, simmer 4-5 min until chicken is fully cooked and flavors have incorporated. Remove from heat, add baby kale and cold butter pats. Stir until baby kale is lightly wilted and butter has melted.

Divide jasmine rice between two bowls, top with butter chicken. Garnish with cilantro leaves and serrano slices. Enjoy! Note: Control heat by adding more or less serranos!