Butter Chicken

I have been wanting to try this for a while now. Mine does not look anything like the picture from the original recipe, but it was still very good!

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 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) or white rice (I used white rice)

Preparation Instructions

Combine first 9 ingredients and marinate overnight. I did not do this and it was still good, but I think the chicken would for sure be more flavorful if you let it marinate over night.

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 just prior to serving. In the original recipe the author said she has used light cream or half and half instead and it turned out fine. 

After cooking this I realized you could probably make this in the crock pot also. Just throw the first 9 ingredients in the crock pot and add the whipping cream at the end just as the original recipe stated.