Chicken Makhani

Kristen recreated her favorite dish from an Indian restaurant.  This dish is also called Butter Chicken.

Chicken Makhani
1 Tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 Tablespoons butter
2 teaspoons lemon juice
1 Tablespoon ginger garlic paste
1 teaspoon garam masla
1 teaspoon chili powder
1 teaspoon cumin
1 bay leaf

1/4 cup plain yogurt
1 cup half and half
1 cup tomato puree
1/3 teaspoon cayenne pepper or to taste
1 pinch salt
1 pinch black pepper
1 Tablespoon peanut oil
 1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 Tablespoon cornstarch
 1/4 cup water.

Heat 1 T. oil in large saucepan over med high heat.  Saute shallot and onion until soft and translucent.  Stir in butter, lemon juice, ginger-garlic pates, 1 tsp. 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 and pepper.  Set aside.
Heat 1 T. oil in large heavy skillet over med high heat.  Cook chicken until lightly browned, about 10 minutes.  Reduce heat and season with garam masala and cayenne.  Stir in a few spoonful of sauce and simmer until liquid has reduced and chicken is no longer pink.  Stir chicken into the sauce.  Mix the water and cornstarch together and stir it into the sauce  Cook til thickened  5-10 minutes.