Butter Chicken!!!

[Senadin A]

1 tablespoon of Peanut oil (Olive oil works too if you are allerigic)
1 Shallot finely chopped
1/4 Onion chopped
2 tablespoon of butter
2 teaspoon of Lemon Juice
1 Tablespoon of Ginger garlic paste
1 Teaspoon of Garam Masala (any ethnic food store should have)
1 Teaspoon of Chili Powder
1 Teaspoon of Ground Cumin
1 Bay leaf
1/4 Cup plain Yogurt
1 Cup Half-and-half
1 Cup Tomato Puree
1/4 Teaspoon of Cayenne pepper or to Taste
1 Pinch of Salt
1 Pinch of Black Pepper



1 tablespoon of Peanut oil (Olive oil)
1 pound of Boneless, Skinless Chicken tighs, cut into bite size (Myself i like breast...up to you)
1 Teaspoon of Garam Masala
1 Pinch of Cayenne pepper
1 tablespoon of Cornstarch
1/4 cup of Water


1. heat 1tablespoon of oil in a large saucepan over mdeium 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 and pepper. Remove from heat and set aside.



2. 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 of Garam Masala and Cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.



Serve with Basmati rice and Naan bread. Cook time is about 25 minutes and this makes 4 servings....ok well...for me about 2. I LOVE this stuff!!