Chicken Makhani (Indian Butter Chicken)

Step 1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Saut? shallot and onion until soft and translucent, about 5 minutes.

Step 2
Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.

Step 3
Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.

Step 4
Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

Step 5
Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.

Step 6
Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.

Step 7
Serve over rice with naan.