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Chicken Entrees Chicken Curry of Vindaloo Chicken Makhani Chicken Tikka Masala Chicken Kadai   Chicken Makhani   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1 tbsp Peanut Oil 1 finely chopped Shallot 1/4 Finely Chopped Onion 2 tbsp Butter 2 tbsp Lemon Juice 1 tbsp Ginger Garlic Paste 1 tsp Garam Masala 1 tsp Chili Powder 1 tsp Crushed Cumin 1 Bay Leaf 1/4 cup Curd 1 cup Half-and-half 1 cup Tomato Puree 1/4 tsp Cayenne Pepper 1 pinch Salt 1 pinch Black Pepper     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 Heat 1 tablespoon 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 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, 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 pepper. Remove from heat and set 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 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 to 10 minutes, or until thickened.