MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Makhani (Butter Chicken)
 Categories: Chicken, Indian
      Yield: 1 Batch
 
      1 tb Peanut oil
      1    Shallot; finely chopped
    1/4    White onion; chopped
      2 tb Butter
      2 ts Lemon juice
      1 tb Ginger garlic paste
      1 ts Garam masala
      1 ts Chili powder
      1 ts Ground cumin
      1    Bay leaf
    1/4 c  Plain yogurt
      1 c  Half-and-half
      1 c  Tomato puree
    1/4 ts Cayenne pepper; or to taste
      1 pn Salt
      1 pn Black pepper
      1 tb Peanut oil
      1 lb Boneless; skinless chicken
           -thighs; cut into bite-size
           -pieces
      1 ts Garam masala
      1 pn Cayenne pepper
      1 tb Corn starch
    1/4 c  Water
 
  Heat 1 tb 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 ts 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 tb oil in a large heavy skillet over medium heat.
  
  Cook chicken until lightly browned, about 10 minutes.
  
  Reduce heat, and season with 1 ts 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.
  
  Recipe FROM: <https://sites.ualberta.ca/~rxzhang/FooD/indiabody.htm>
 
MMMMM