Butter Chicken

I can't even remember how I came across this recipe but it was AMAZING! Just one note: I would add plenty of chicken; definitely use tenderloins to get the maximum flavor from the over-night marinating but make sure you cook plenty in the sauce because you will have left overs. 


INGREDIENTS:
4 piecesBoneless Skinless Chicken Breasts 
****I used tenderloins (8) and they came out super tender and loaded with flavor; so good!
5 clovesGarlic, Minced
1 teaspoonSalt
1/2 teaspoonBlack Pepper
1/2 teaspoonCayenne Pepper
1/4 teaspoonGround Coriander
1/4 teaspoonCumin
1/4 teaspoonCardamom
1 wholeLime, Juiced
1 wholeOnion, Diced
1/4 cupButter
1 can(14.5 Oz. Can) Tomato Sauce
1 can(14.5 Oz. Can) Petite Diced Tomatoes
1 pintWhipping Cream
1 bunchChopped Cilantro, to taste
2 cupsBasmati 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.

Recipe found here.

***Side note: this sauce is amazing over pasta too! I had left over sauce, without the chicken, and poured it over some whole wheat penne pasta for lunch. GREAT vegetarian dish!