Ingredients:

1 lb Boneless chicken thighs
2 tbsp b*tter
2 tsp Lemon juice
1/4 Cup plain yogurt
1 tbsp Peanut oil
1 Shallot
1/4 White onion
1 Cup tomato puree
1/4 tsp Cayenne pepper
1 Pinch salt
1 tsp Chili powder
1 tsp Ground c*min
1 Bay leaf
1 Pinch black pepper
1 tbsp Ginger-garlic paste
1 Pinch cayenne pepper
1 tbsp Cornstarch
1 tsp Garam masala
1 tbsp Peanut oil
1 tsp Garam masala


Cooking Instructions:
Heat 1-tablespoon oil in a large saucepan over medium high heat.
Saute shallot and onion until it become soft and translucent.
Stir in b*tter, lemon juice, ginger garlic paste, 1-teaspoon garam masala, chili powder, c*min and bay leaf. Stir for 1 minute.
Add tomato puree and cook for 2 minutes and stirring frequently.
Stir in half-and-half and yogurt.
Reduce heat to low and cook it for 10 minutes, stirring frequently.
Season it with salt, pepper and cayenne.
Remove from heat and keep it aside.
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 about 1/3 of the sauce and cook until liquid has reduced, about 5 minutes.
Pour the rest of the sauce into the chicken.
Mix together cornstarch and water, and then stir into the sauce.
Cook for 5 to 10 minutes, or until thickened