| • | Heat 1-tablespoon oil in a large saucepan all over normal high heat.
|
| • | Saute shallot and onion until it turns very soft and translucent.
|
| • | Add butter, citrus limon juice, ginger-garlic paste, 1-teaspoon garam masala, chilli powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
|
| • | Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
|
| • | Reduce heat up to low.Now again heat up it for 10 minutes, stirring frequently.
|
| • | Season it with table salt pepper. Remove from heat up and set up aside.
|
| • | Heat 1-tablespoon oil in a large heavy skillet all over normal heat.
|
| • | Cook the chicken until it changes lightly browned, about 10 minutes.
|
| • | Reduce heat, and season with 1-teaspoon garam spices 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.
|
| • | Mix together cornstarch and water, and then stir into the sauce.
|
| • | Cook for 5 to 10 minutes, or until thickened.
|
