High Protein Butter Chicken

1. Mix chicken with marinade ingredients. Refrigerate 30 min to 24 hrs.
2. Rinse rice, then cook in a rice cooker.
3. Sauté the onion in oil for 5 min. Add the garlic and ginger for 1 min, then sauce spices for 30 sec.
4. Add tomatoes and honey. Simmer for 10 min.
5. Broil the chicken on an oiled rack, top oven rack on HIGH, for 6–8 min. Flip at 4 min and cook to 165°F. A little char is good.
6. Stir the chicken and evaporated milk into the sauce and simmer on low for 5 min without boiling.
7. Turn off the heat. Stir in the butter, then crush the kasuri methi between your palms over the pan.
8. Split the rice into 5 portions and top with chicken and cilantro.

Note: No Kashmiri chili? Use 1 tsp paprika + ¼ tsp cayenne.