Chicken Makhani (Indian Butter Chicken)

Chicken
Indian
Saute Indian Main Dish Chicken Dinner

1 tablespoon peanut oil
1 llot chopped
1/4 white on chopped
2 tablespoon ter
2 teaspoons on juice
1 tablespoon ger garlic paste
1 teaspoon garam ala
1 teaspoon li powder
1 teaspoon ground in
1 bay leaf
1/4 cup plain urt
1 cup half-and-half
1 cup ato puree
1/4 teaspoon enne pepper or to taste
1 pinch t
1 pinch black per
1 tablespoon peanut oil
1 pound cken thighs- boneless skinless, cut into bitesize
1 teaspoon garam ala
1 pinch enne pepper
1 tablespoon nstarch
1/4 cup Water

1 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. 2 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. 3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.


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