Indian Butter Chicken

I made this dish about 2 months ago, took a picture, but never posted it even though it's one of the best things I've made in a long time. My husband couldn't stop eating the sauce. Of course, cream is what makes it so good, but it was very easy. I've kind of shyed away from Indian cuisine because it seems to include spices that I don't usually have (I still didn't have all the spices for this dish) but this is a more simplified way of making the traditional Butter Chicken. If you have any cream in your fridge that needs to be used up try this recipe. It's that good.

Indian Butter Chicken

4 bonesless skinless chicken breasts

5 cloves garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon cumin

1/4 teaspoon cardamon (I didn't have this spice)

1 whole lime, juiced

1 whole onion, diced

1/4 cup butter

1 can (14.5-oz) tomato sauce

1 can (14.5-oz) diced petite tomatoes

1 pint heavy cream

1 bunch cilantro chopped

2 cups cooked rice

Combine the first 9 ingredients and marinate the chicken overnight. Saute the onion in the butter on medium-low heat until the onion is soft. Add the chicken and cook about 10 minutes. Add the tomato sauce and tomatoes and cook for 30 minutes over medium-low heat with the lid on. Add the cream and cilantro just before serving over the rice.

This recipe made a lot of sauce and I think you could probably add a couple more chicken breasts and serve more people with this recipe.

I got this recipe from the Pioneer Woman's recipe site but if you want to make a more authentic Butter Chicken you can go here or here.