Butter Chicken

By JenHall

First off - how can you go wrong with something with the word butter as part of the title? The sauce for this was really, really good but it seemed like there was no chicken & a ton of sauce??? I only used a little over 1 lb chicken but the marinade seemed perfect for this amount of chick. Next time - I will use 2 lb chick & double the marinade but leave the sauce ingredients as is & see how that turns out...

It is definitely worth perfecting - the sauce was sooooo good.

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Cayenne Pepper
• 1/4 teaspoons Ground Coriander
• 1/4 teaspoons Cumin
• 1/4 teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• 1/4 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)

Details

Servings 4

Preparation

Step 1

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.