Chicken Makhani Recipe

• 450 gms Boneless Chicken Thighs
• 1 tbsp Peanut oil
• 1/4 tsp Cayenne Pepper
• 1 pinch Salt
• 1 pinch Black Pepper
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1 tbsp Ginger-Garlic paste
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1/4 cup plain Yogurt
• 1 cup Cream
• 1 cup Tomato Puree
• 1 Bay Leaf
• 1 Shallot (finely chopped)
• 1/4 White Onion (chopped)
• 1 tbsp Cornstarch
• 1/4 cup Water

• Heat 1-tablespoon oil in a large saucepan over medium high heat.
• Saute shallot and onion until it becomes soft and translucent.
• Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
• Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
• Reduce heat to low.Now again heat it for 10 minutes, stirring frequently.
• Season it with salt pepper. Remove from heat and set aside.
• Heat 1-tablespoon oil in a large heavy skillet over medium heat.
• Cook the chicken until it turns 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.
• Mix together cornstarch and water, and then stir into the sauce.
• Cook for 5 to 10 minutes, or until thickened.