Chicken Makhani (Indian 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, to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

1. 1

   Heat 1 tablespoon oil in a large saucepan over medium high heat.

2. 2

   Saute shallot and onion until soft and translucent.

3. 3

   Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.

4. 4

   Cook, stirring, for 1 minute.

5. 5

   Add tomato puree and cook for 2 minutes, stirring frequently.

6. 6

   Stir in half-and-half and yogurt.

7. 7

   Reduce heat to low and simmer for 10 minutes, stirring frequently.

8. 8

   Season with salt, pepper and cayenne.

9. 9

   Remove from heat and set aside.

10. 10

    Heat 1 tablespoon oil in a large heavy skillt over medium heat.

11. 11

    Cook chicken until lightly browned, about 10 minutes.

12. 12

    Reduce heat and season with 1 teaspoon garam masala and cayenne.

13. 13

    Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.

14. 14

    Pour the rest of the sauce into the chicken.

15. 15

    Mix together cornstarch and water, then stir into the sauce.

16. 16

    Cook for 5 to 10 minutes, or until thickened.