Butter Chicken

Just made this tonight for my girlfriends who came out for a girl's night.  We absolutely loved it so much.  Todd raved about it as well.  Remy only had one bite though...  This is honestly one of my new favorites, and will be on the menu often!  The only hard thing was finding the spices.  I had to go to several stores to find the coriander and the cardamom.  Luckily, maybe you already have those, otherwise, you're gonna want them to make this dish over and over!  The cilantro makes this to die for.  I made butter dips with this as well (I figured we were going with the 'butter' theme right?) and they went well together.  I had a recipe for Naan (Indian flat bread) but didn't have the gumption to experiment with that.  Maybe next time.

•4 pieces Boneless, Skinless Chicken Breasts
•5 cloves Garlic, Minced
•1 teaspoon Salt
•½ teaspoon Black Pepper
•½ teaspoon Cayenne Pepper
•¼ teaspoon Ground Coriander
•¼ teaspoon Cumin
•¼ teaspoon 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)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.
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 have used light cream or half-and-half also) and cilantro just before serving over Basmati rice. (or any rice you want to use)
Note: this is a little spicy, but you can cut back on the cayenne if you want.  I did 1/4 tsp of cayenne and it was a perfect little kick, but do the full 1/2 if you want a lot of kick (but not unbearable).

Image and Recipe via Tasty Kitchen