Butter Chicken

Recipe from Megan Burkhardt

4 boneless, skinless chicken breast
5 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
¼ tsp ground coriander
¼ tsp cumin
¼ tsp cardamom
1 whole lime juiced
1 whole onion, diced
¼ C 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
2 C basmati rice, cooked

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 and cilantro just before serving over basmati rice.