1 Heat 1 tablespoon oil in a large saucepan over medium high heat.
2 Saute shallot and onion until soft and translucent.
3 Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
4 Cook, stirring, for 1 minute.
5 Add tomato puree and cook for 2 minutes, stirring frequently.
6 Stir in half-and-half and yogurt.
7 Reduce heat to low and simmer for 10 minutes, stirring frequently.
8 Season with salt, pepper and cayenne.
9 Remove from heat and set aside.
10 Heat 1 tablespoon oil in a large heavy skillt over medium heat.
11 Cook chicken until lightly browned, about 10 minutes.
12 Reduce heat and season with 1 teaspoon garam masala and cayenne.
13 Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
14 Pour the rest of the sauce into the chicken.
15 Mix together cornstarch and water, then stir into the sauce.
16 Cook for 5 to 10 minutes, or until thickened.
Read more at: http://www.food.com/recipe/chicken-makhani-indian-butter-chicken-97573?oc=linkback