Rice:

1. Before cooking the rice, wash thoroughly. Cover in cold water, agitate the water to release the starch and then drain. Repeat this again, or until the water runs clear. 
2. Place into a rice cooker and add water. (You can also use a pressure cooker and cut the cooking time in half, about 15 minutes.)
3. Cook until rice is fully cooked.

Marinade:

1. Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.
2. Cover with plastic wrap and reserve.

Curry Sauce:

1. Heat a 12” (30cm) nonstick, deep skillet over medium-high heat. Add ghee; once melted and just beginning to smoke, add your marinated chicken pieces in a single layer and sear them on all sides until golden brown. (It is okay if it does not get cooked all the way through.) 
2. Remove your chicken to a baking sheet, and reserve.
3. To the same pan, add your onions, garlic and ginger and season with salt. Cook until softened, stirring often. (You can cover the onions with a lid to speed up this process.) 
4. Once the onions are soft, stir in the Garam masala, Kashmiri chilli, turmeric, fenugreek powder, and sugar to coat.
5. Add in your crushed tomatoes and reduce the sauce for 2 minutes. Place the onion and tomato mix in the blender and blend until smooth.
6. Place the sauce back in the pan, add your heavy cream, chicken and salt, and stir to combine. Cover with a lid and simmer for 5-7 minutes till thickened.
7. Cut the heat, stir in the butter until melted, and season with salt to taste.
8. Serve your chicken over rice, optionally garnished with cilantro.

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