Creamy Indian Butter Chicken

Heat Oil in Saucepan:

• Heat 1 tablespoon of peanut oil in a large saucepan over medium-high heat.
• Add the finely chopped shallot and chopped white onion to the pan. Sauté them for about 5 minutes, stirring occasionally, until they become soft and translucent. This will help bring out their natural sweetness and aroma.

Add Flavoring Ingredients:

• Stir in 2 tablespoons of butter into the onion and shallot mixture until it melts.
• Add 1 tablespoon of ginger-garlic paste, 2 teaspoons of lemon juice, 1 teaspoon of garam masala, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 bay leaf. Stir everything together, and cook for 1 minute, allowing the spices to release their flavors and create a fragrant base.

Incorporate Tomato Sauce:

• Pour in 1 cup of tomato puree and cook for 2 minutes, stirring frequently. This will help the tomato paste blend with the spices and create a smooth base.

Add Dairy and Simmer:

• Stir in 1 cup of half-and-half and ¼ cup of plain yogurt. Mix thoroughly.
• Reduce the heat to low and let the mixture simmer for 10 minutes. Stir often to ensure it doesn’t stick to the bottom. The sauce will thicken slightly. Season the mixture with salt and ground black pepper to taste.
• Once ready, remove from heat and set aside.

Cook the Chicken:

• While the sauce is simmering, heat the remaining 1 tablespoon of peanut oil in a large, heavy skillet over medium heat.
• Add the boneless, skinless chicken thighs (cut into bite-sized pieces) to the skillet and cook for about 10 minutes. Stir occasionally until the chicken is lightly browned on all sides.

Season the Chicken:

• Reduce the heat, and sprinkle the remaining 1 teaspoon of garam masala and ¼ teaspoon of cayenne pepper over the chicken. Stir to coat the chicken evenly with the spices.
• Add a few spoonfuls of the prepared sauce to the chicken, and let it simmer for a few minutes until the liquid has reduced, and the chicken is no longer pink in the center.

Combine Chicken and Sauce:

• Once the chicken is fully cooked, transfer it into the sauce mixture from Step 4. Stir everything together, allowing the chicken to fully absorb the flavors of the sauce.

Thicken the Sauce:

• In a small bowl, dissolve 1 tablespoon of cornstarch in ¼ cup of water until smooth.
• Stir this cornstarch slurry into the sauce, and cook for another 5 to 10 minutes. The sauce will thicken and become rich and creamy, enveloping the chicken pieces.

Final Adjustments:

• Taste the sauce and adjust the seasoning with more salt, pepper, or cayenne if desired. If the sauce is too thick, add a little more water or half-and-half to reach your desired consistency.

Serve:

• Serve the Butter Chicken over freshly cooked rice with a side of naan for the perfect meal!