Indian Butter Chicken

INGREDIENTS

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

DIRECTIONS

1. In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.
2. When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid.
3. Simmer about 20 minutes, or until the sauce has thickened somewhat.
4. Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.
 

**I have these spices if anyone would like to use them to try this recipe.  One other thing is that a really neat Indian market just opened up on University between 100 and 200 east that has spices for really really cheap.  It is called “Bollywood Market.”

Source: Kate Kmetzsch