Murgh Makhani (aka Butter Chicken)

2 tsp. crushed red pepper
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. garam masala (you can buy this at any ethnic grocery store)
1 1/2 tsp. minced ginger
2 TBS. minced garlic
1 can petite diced tomatoes
1 6oz. container plain yogurt
Add above ingredients and saute together. Add 4 chicken breasts cut into small cubes to the mix. Set in fridge and let marinate for 30-60 minutes. Meanwhile, in large pan, melt 1 stick butter, add onions (and peppers if desired) and saute until translucent. Add chicken mixture. Cook 5-7 minutes, or until chicken is no longer pink in center. Add whipping cream and cilantro, mix well. Bring to a boil, then turn off heat, and serve immediately over basmati rice.
1/4 c. whipping cream
1/2 c. butter
1 large onion thinly sliced
2 TBS. chopped fresh cilantro