Easy Indian Chicken Masala

This is a recipe from my sister-in-law. It's delicious and tastes somewhat similar to Tikka Masala, but it much easier. I like to add a small head of cauliflower. This meal makes even better leftovers, so feel free to make it ahead.  For a vegetarian version you can omit the chicken then add cauliflower and potatoes!

1 1/2 c. cooked chicken
1 small head cauliflower, cut in chunks
Optional: 1-2 cups diced potatoes (skin off)
5 cloves Garlic, Minced
1 tsp Salt
½ tsp Black Pepper
1/4 tsp Cayenne Pepper
¼ tsp Ground Coriander
1/4 tsp cinnamon
¼ tsp Cumin
¼ tsp Cardamom (I was out of this, but it still tasted great)
1 whole Lime, Juiced
1 whole Onion, Diced
2 TBS butter or oil
1 can (14.5 Oz. Can) Tomato Sauce
1 can (28 Oz. Can) Petite Diced Tomatoes or crushed tomatoes
1 pint Whipping Cream or 1 can cocoanut milk
1 bunch Chopped Cilantro, to taste

-Saute the onion and garlic in the butter or oil for 10 minutes.

-Add spices (and potatoes/cauliflower if desired) tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over Basmati rice (for this recipe about 2 c. uncooked rice).
**To make "Yellow" rice as pictured, add 1/4 tsp tumeric to cooking rice.
*This is a little spicy, but you can cut back on the cayenne (or add more!) if you want.