Butter Chicken

I got this recipe from the Pioneer Woman's Tasty Kitchen blog. It's really good and naturally gluten free. It requires you to marinate for 12 hours, though. It says overnight but I just threw it together in the morning and by the evening it was ready.

Ingredients:

* 4 pieces Boneless, Skinless Chicken Breasts
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1/2 teaspoon Cayenne Pepper
* 1/2 teaspoon Ground Coriander
* 1/4 teaspoon Cumin
* 1/4 teaspoon 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)

Directions:

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.