Butter Chicken

This is a kind of spicy (but not hot...if you cut out the chili powder like I did) Indian chicken dish. It's delicious. We served it over basmati rice (which reminds makes it almost a thai like dish). It had hardly any butter...so I'm not sure wy it's names but
It good!

Matti

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight. (I did mine for 6 hours)

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I used half and half) and cilantro just before serving over Basmati rice.

*I cut out a good portion of the cayenne for the sake of my children....if you don't, it will be spicy.