Butter Chicken

In a blender, combine 1/4 cup olive oil, 4 cloves of garlic, 2 tablespoons of salt, and half a bunch each of coriander, parsley, and dill.

Blend the ingredients until well combined.

Transfer the mixture to a pot over the stove.

Add 4 cups of basmati rice to the pot.

Add enough water to cover the surface of the rice

Leave the pot uncovered on high heat until the water evaporates completely.

Once the water has evaporated, cover the pot, reduce the heat, and let it cook on low for 20 minutes

In another pan, heat 4 tablespoons of butter.

Add 1 chopped onion to the pan.

Stir the onion until softened, then add 4 crushed garlic cloves.

Add 500 grams of sliced chicken to the pan and stir until it turns white.

Once the chicken changes color, add 3 tablespoons of tomato paste.

Add the butter chicken mix to chicken

Reduce the heat and add 2 cups of cream (500 ml). Stir the ingredients over medium heat.

Let the mixture cook for 10 minutes.

Place the green rice on a serving plate, then add the chicken mixture with butter on top.