Ingredients

• 2 tablespoons peanut oil , divided
• 1 shallot , finely chopped
• 0.25 whites onion , chopped
• 2 tablespoons butter
• 1 tablespoon ginger garlic paste
• 2 teaspoons lemon juice
• 2 teaspoons garam masala , divided
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 cup tomato puree
• 1 cup half-and-half
• 0.25 cups plain yogurt
• 1 pinch salt and ground black pepper to taste
• 1 pound boneless , skinless chicken thighs, cut into bite-size pieces
• 0.25 teaspoons cayenne pepper , or to taste
• 1 tablespoon cornstarch
• 0.25 cups water

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

Nutrition per serving