Butter Chicken (Ignore the name, there really isn't that much butter in it)

DELICIOUS!!!!!  My friend made this for us so I could try Indian food and it was a great introduction for me.  It is amazing.  We use half the butter, half and half instead of whipping cream and half the cayenne pepper so it's just right for us.  Enjoy! Oh, and if you forget to marinade the chicken for 12 hours, which I always forget, I usually let mine sit for 2-3 hours and it's still great.

• 4 pieces Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 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
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

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.