Chicken Makhani

I found this recipe on allrecipe.com this last spring after having it at an East Indian restaurant in our city. We love it! I make it at least once a month. I strongly suggest you do not make this recipe until you obtain the garam masala, it is essential to Indian cuisine. You can find it at any specialty market (Whole Foods, etc).
A few notes. 1) I use olive oil. 2) I use fresh ginger and garlic as I've never found the paste. 3) I skip the cornstarch step because I am lazy. It's thick enough for our preference. Enjoy!!!

Chicken Makhani

1 T peanut oil
1 shallot, finely chopped
¼ onion, finely chopped
2 T butter
2 t lemon juice
1 T ginger garlic paste
1 t garam masala
1 t chili powder
1 t ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half and half
1 cup tomato puree
¼ t cayenne pepper, or to taste
pinch salt
pinch black pepper
1 T peanut oil
1 pound boneless, skinless chicken, cut into bit sized pieces
1 t garam masala
Pinch cayenne pepper, optional
1 T corn starch
¼ cup water

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve over rice. Serves 4.