Indian Butter Chicken
1 lb of boneless, skinless chicken breasts, cut into cubes
4 tbsp of olive oil, divided
1 onion (roughly 1 cup), chopped roughly
2 tbsp of butter
2 cloves of garlic, minced
1 tbsp of freshly grated ginger
2 tsp of fresh lemon juice
2 tsp of Garam Masala, divided
1 tsp of cayenne pepper, divided
1 tsp of ground cumin
1 Bay leaf
1 cup of plain tomato sauce
1/4 cup of plain yogurt
1 cup of cream
pinch of salt and pepper
*1 tbsp of corn starch
*1/4 cup of water
Step 1 : Heat 2 tbsp of oil in a large frying pan over medium heat. Add onions, season with a pinch of salt and pepper and cook until soft (5 minutes). Stir in the butter, melt and add ginger and garlic and let cook for 1 minute. Then add 1 tsp of garam masala, 1/2 tsp cayenne pepper, cumin, and bay leaf. Cook for 1 minute, then add the lemon juice, stir and mix.
Step 2: Add tomato sauce, and cook for another 2 minutes. Stir in cream and yogurt, mixing together, reducing the heat to low. Simmer for 10 minutes. Season with salt and pepper.
Step 3: While the sauce is cooking, in another, clean frying pan, add 2 tbsp of oil over medium heat. Add chicken cubes, season with salt and pepper and brown for 8-10 minutes.
Step 4: Reduce heat to med-low, season chicken with the rest of garam masala and 1/2 tsp of cayenne pepper. Mix around and cook for another minute. Add the chicken to the simmering sauce. Cook for another few minutes.
Step 5: **If the sauce looks thin, mix together cornstarch and water and add it to the sauce. Let it cook for 5 minutes to thicken up. If the sauce is thickened already, no need to add the cornstarch slurry.
Serve with basmati rice.