Butter Chicken Curry From Indo Base - cooking recipe

Ingredients

450 g boneless chicken
2 tablespoons butter
2 teaspoons lemon juice
1/4 cup plain yogurt
1/2 cup cream
2 tablespoons peanut oil
1 white onion (chopped)
1 cup tomato puree
1 1/4 teaspoons cayenne pepper
1 pinch salt
1 teaspoon chili powder
1 teaspoon cumin (Ground)
1 bay leaf
1 pinch black pepper
1 tablespoon ginger-garlic paste
1 tablespoon cornstarch
2 teaspoons garam masala
water, as required

Preparation

Heat 1 tbsp peanut oil in a large saucepan over medium heat.
Saute white onion until it becomes soft and translucent.
Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
Add cream and yoghurt into the same pan and mix them well.
Reduce heat to low and cook sauce for 10 minutes.
Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
Heat oil (1tbsp) in a large heavy frying pan over medium heat.
Cut the Chicken to bite-size pieces and wash it well.
Cook chicken pieces until it gets slightly brown (for about 10 minutes).
Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
Now pour the rest of the sauce into the chicken.
Mix cornstarch and water well. Put this mixture into the chicken.
Cook chicken for 5-10 minutes, or until thickened.
Butter Chicken is ready to serve.