Chicken Makhani (Butter Chicken) from Tasty Kitchen

View Original Recipe from lillieknits on Tasty Kitchen

Lauren's notes: If you don't have cardamom (like me) and don't want to shell out $14 for a bottle (it's expensive!), try substituting a combination of cinnamon, nutmeg and/or ground cloves. I did a equal mix of the three.

Ingredients:

• 4 pieces Boneless Skinless Chicken Breasts
• 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 (can substitute half and half or light cream)
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice or White Rice

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 and cilantro just before serving over rice.