Indian Butter Chicken

Butter chicken (or murgh makhani) is an Indian Cuisine from Punjab, popular in countries all over the world.

Dressed chicken(with or without bones) is marinated overnight in a yogurt.For marination you can add coriander powder 2tsp, 1/2tsp garam masala, 1tsp salt and 1/2 pepper,1/2 tsp turmeric powder, mix all of them together in yogurt and apply all over the chicken pieces and leave overnight for marination.(wants to make dish in less time then 1hr -2 hr marination is also fine.)

Ingredients
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
step 2 : 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.

step :3
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.

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

Serve hot with Naan or Rice.