Butter Chicken

INGREDIENTS:

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 teaspoon garam masala
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

DIRECTIONS:

1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
2. Saute shallot and onion until soft and translucent.
3. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
4. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently.
5. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently.
6. Season with salt and pepper.
7. Remove from heat and set aside.
8. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
9. Cook chicken until lightly browned, about 10 minutes.
10. Reduce heat, and season with 1 teaspoon garam masala and cayenne.
11. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
12. Stir cooked chicken into sauce.