INGREDIENTS
1 lbs chicken cut into bite sized pieces
1 onion, chopped
2 tbsp butter
Juice of half a lemon
5 cloves garlic, grated
1/2″ piece of ginger, grated
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste
1 bay leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 cup tomato puree
salt & pepper to taste
1 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp cornstarch
1/4 cup water
1. Heat vegetable oil in a large sauce pan over medium high heat. Cook onions until soft and translucent. Stir in butter, lemon juice, grated ginger, grated garlic, 1 tsp of garam masala, chili powder, cumin, bay leaf, and cayenne. Fry spices for about 1 minute. Add tomato sauce and simmer for a couple minutes. Add half and half & heavy cream and drop temperature to low. Allow to simmer for 10 minutes. Season with salt and pepper to taste.
2. Heat oil in another skillet over medium heat and cook chicken until lightly browned, about 10-12 minutes. Reduce heat and season with 1 tsp garam masala and cayenne. Take some sauce from pot and add to chicken pan. Toss and simmer until liquid is reduced and chicken is cooked through. Transfer chicken into pot with sauce.
3. Heat pot to simmer. Stir corn starch & water together and add to sauce. Cook 5-10 minutes or until thickened. Serve hot with fresh rice or hot naan.
