Chicken Makhani (Indian Butter Chicken).!!

   Chicken Makhani (Indian Butter Chicken)

Ingredients

1 tablespoon peanut oil1 shallot, finely chopped1/4 white onion, chopped2 tablespoons butter2 teaspoons lemon juice1 tablespoon ginger garlic paste1 teaspoon garam masala1 teaspoon chili powder1 teaspoon ground cumin1 bay leaf1/4 cup plain yogurt1 cup half-and-half

1 cup tomato puree1/4 teaspoon cayenne pepper, or to taste1 pinch salt1 pinch black pepper1 tablespoon peanut oil1 pound boneless, skinless chicken thighs, cut into bite-size pieces1 teaspoon garam masala1 pinch cayenne pepper1 tablespoon cornstarch1/4 cup water

DIRECTIONS

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 sauce, 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. Remove from heat and set 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 a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.