INDIAN BUTTER CHICKEN (Chicken Makhani) 1 tablespoon peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger-garlic paste 1 teaspoon garam masala (recipe follows) 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon peanut oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala (recipe follows) 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water Heat 1-tablespoon oil in a large saucepan over medium high heat. Sauté 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 puree 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 and cayenne. 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 about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve hot garnished with coriander leaves, lemon wedges and sliced onions. Refrigerate leftovers.