Chicken Makhani (Indian Butter Chicken) Recipe

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.