Ingredients
4
4 servings
- •2 tablespoons peanut oil, divided
- •1 shallot, finely chopped
- •0.25 white onion, chopped
- •2 tablespoons butter
- •1 tablespoon ginger garlic paste
- •2 teaspoons lemon juice
- •2 teaspoons garam masala, divided
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1 bay leaf
- •1 cup tomato puree
- •1 cup half-and-half
- •0.25 cup plain yogurt
- •1 pinch salt and ground black pepper to taste
- •1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- •0.25 teaspoon cayenne pepper, or to taste
- •1 tablespoon cornstarch
- •0.25 cup water
Instructions
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
- 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.
- 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.
- Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
- 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.
- Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
- Serve over rice with naan.
Nutritional Facts
Per 4 servings
- Calories: 408
- Carbohydrate: 16g
- Fat: 28g
- Fiber: 2g
- Protein: 23g
- Sugar: 5g
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