Chicken Makhani aka Indian Butter Chicken

This tastes better than the Indian Butter Chicken at that well known, you know who, expensive Indian Restaurant in Pretoria.  You can make this as mild or spicy as you wish by adjusting the cayenne pepper.  Now a word of caution, don't try and pull "this is vitamins" on the kids, they will not buy it this time. 

 Ingredients:

Indian Butter Chicken

For the sauce:
1 tablespoon peanut oil
1 shallot, finely chopped (optional)
1 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
½ cup milk
½ cup cream
1 cup tomato puree
¼ teaspoon cayenne pepper, to taste
Salt and black pepper, to taste

For the chicken:

1 tablespoon peanut oil
500 – 700 g skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper (if you must)

At the end:

1 tablespoon cornstarch
¼ cup water

Method for the sauce:

1. Heat  1 tablespoon peanut oil in a large pot over medium high heat.
2. Saute shallot and onion until soft and translucent.
3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chilli powder, cumin and bay leaf.
4. Cook, stirring, for 1 minute.
5. Add tomato puree and cook for 2 minutes, stirring frequently.
6. Stir in milk, cream and yogurt.
7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
8. Season with salt, pepper and cayenne pepper.
9. Remove from heat and set aside.

Method for the chicken:

1. Heat 1 tablespoon oil in large heavy skillet over medium heat.
2. Cook chicken until lightly browned, about 10 minutes.
3. Reduce heat and season with 1 teaspoon garam masala and cayenne pepper.

Method for the END:

1. Pour the rest of the sauce onto the chicken
2. Mix together cornstarch and water, then stir into the sauce
3. Cook for 5 to 10 minutes, or until thickened.

Serve with Jasmine rice.