1 tablespoon peanut oil

1 shallot, finely chopped

¼ 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

¼ cup plain yogurt

1 cup half-and-half

1 cup tomato puree

¼ 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

¼ cup water




Step 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.


Step 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.


Step 3

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


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