Chicken Masala

By klzrebiec

Ingredients

• 1 tbsp. peanut oil
• 1 large shallot, finely chopped
• 1/4 white onion, chopped more is better
• 2 tbsps. butter
• 2 tsps. lemon juice
• 1 tbsp. ginger garlic paste
• 1 tsp. Garam masala
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 2 nd
• 1 cup tomato puree
• 1/4 tsp. cayenne pepper or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1/4 cup half and half until sauce is pink
• 1 tbsp. peanut oil
• 1 lb. boneless, skinless chicken thighs, cut into bite size pieces
• 1 tsp. garam masala
• 1 pinch cayenne pepper
• 1 tbsp. cornstarch
• 1/4 cup water

Preparation

Step 1

Heat 1 tbsp. 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 tsp. garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree 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 and pepper. Remove from heat and set aside. Heat 1 tbsp. oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 tsp. 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, then stir into the sauce. Cook for 5 - 10 minutes or until sauce is thickened.