Categories: Indian, September2011, chicken, main dish

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 5 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 tsp ground coriander
• 1/4 tsp cumin
• 1/4 tsp cardamom
• 1 lime, juiced
• 1 onion, diced
• 4 tbs butter
• 1 14.5 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• 2 cups heavy cream
• Chopped cilantro, to taste

Directions

1. Combine chicken with all spices and lime juice in large bowl. Refrigerate overnight. (I only refrigerated for a few hours)

2. Melt butter over medium heat in large saucepan. Saute onion until soft (I prefer carmelized). Add chicken and pieces to brown on all sides. Add tomato sauce, diced tomatoes and cream. Allow to cook down until thickened (unless you prefer a thinner sauce. Original recipe called for cream to be added after tomatoes cooked down, but I feel like that would make a big soupy mess! Is that the point, though?). This takes a while to cook the sauce down (30-45).

3. Add chopped cilantro and serve over cooked rice.

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