Chicken Makhani

recipe adapted from AllRecipes, found in Joelen's blog.

Chicken:

1 tablespoon vegetable oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon garam masala

1 pinch cayenne pepper (or more if you like it spicy/hot)


Sauce:

1 tablespoon vegetable oil

1 white onion, chopped

2 tablespoons unsalted butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste

1 teaspoon garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1 bay leaf

1/4 cup plain yogurt

1 cup heavy cream

2 cups tomato puree

1/4 teaspoon cayenne pepper, or to taste

1 pinch salt

1 pinch black pepper
1/4 cup chopped fresh cilantro

1/4 cup finely ground cashews

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add chicken and season with 1 teaspoon garam masala and cayenne. Cook until lightly browned, about 10 minutes.

Meanwhile, prepare the sauce by heating 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 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, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. Just before serving, add the ground cashews and stir. Serve over steamed basmati rice.