Butter Chicken

 I love Indian food. I guess that is one of the bigger things I miss about Utah and Portland. The wide variety of cuisine. I bet if I went to Boise I would find more amazing restaurants but that is an hour drive and it just doesn't happen very often. Out where I am we have good Mexican, bad Mexican, good Italian, bad Chinese and that is about it. So when I am in the mood for Indian it has to be homemade. I found this recipe for Butter Chicken a while back and it is one of my go to meals. It's pretty easy and I have most everything in my pantry. Also I normally serve this over rice but recently I have been going without the rice and it's still amazing. 

It's a horrible picture but I just wanted to eat it so I took a quick pic.

Butter Chicken

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 (I only use 1/2 to 3/4)
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.
Note: this is a little spicy, but you can cut back on the cayenne if you want.