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

Instructions

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.

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

6. Stir in half-and-half and yogurt.

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

8. Season with salt, pepper and cayenne.

9. Remove from heat and set aside.

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

11. Cook chicken until lightly browned, about 10 minutes.

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

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. Pour the rest of the sauce into the chicken.

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

16. Cook for 5 to 10 minutes, or until thickened.