Butter Chicken

Ingredients: 
1 lb Boneless chicken thighs
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1/4 Cup plain yogurt
• 1 tbsp Peanut oil
• 1 Shallot
• 1/4 White onion
• 1 Cup tomato puree
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1 Bay leaf
• 1 Pinch black pepper
• 1 tbsp Ginger-garlic paste
• 1 Pinch cayenne pepper
• 1 tbsp Cornstarch
• 1 tsp Garam masala
• 1 tbsp Peanut oil
• 1 tsp Garam masala
Preparation Method: 
Heat 1-tablespoon oil in a large saucepan over medium high heat.
Saute shallot and onion until it become soft and translucent.
Stir in butter, lemon juice, ginger garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf. Stir for 1 minute.
Add tomato puree and cook for 2 minutes and stirring frequently.
Stir in half-and-half and yogurt.
Reduce heat to low and cook it for 10 minutes, stirring frequently.
Season it with salt, pepper and cayenne.
Remove from heat and keep it aside.
Heat 1-tablespoon oil in a large heavy skillet 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 cook until liquid has reduced, about 5 minutes.
Pour the rest of the sauce into the chicken.
Mix together cornstarch and water, and then stir into the sauce.
Cook for 5 to 10 minutes, or until thickened.
Chef's Name: 
Rehana Khambaty