davik

A great indian dish, it goes perfectly over rice or with naan (which I'll post a recipe for shortly)

1 tablespoon vegetable oil
1 green onion, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
.5 Tbsp Turmeric
1 teaspoon chili powder
.5 tbsp ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste (I like it hotter than that, but that's me)
1 pinch salt
.5 tsp black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper


Directions

1 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, turmeric, 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.

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 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.

3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Note:
Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.