Ingredients
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1 tablespoon peanut oil
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1/4 white onion, chopped
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2 tablespoons butter
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2 teaspoons lemon juice
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1 tablespoon ginger-garlic paste
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1 teaspoon garam masala
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 bay leaf
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1/4 cup plain yogurt
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1 cup half-and-half
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1 cup tomato puree
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1/4 teaspoon cayenne pepper, to taste
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1 pinch salt
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1 pinch black pepper
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1 tablespoon peanut oil
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1 lb boneless skinless chicken thighs, cut into bite size pieces
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1 teaspoon garam masala
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1 pinch cayenne pepper
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1 tablespoon cornstarch
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1/4 cup water
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1 shallot, finely chopped
Instructions
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute shallot and onion until soft and translucent.
- Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
- Cook, stirring, for 1 minute.
- Add tomato puree and cook for 2 minutes, stirring frequently.
- Stir in half-and-half and yogurt.
- Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Season with salt, pepper and cayenne.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillt over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat and season with 1 teaspoon garam masala and cayenne.
- Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
- Pour the rest of the sauce into the chicken.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.