Indian Butter Chicken (Chickan Makhani)

Sauce

1 T. oil

1 shallot, finely chopped

1/2 c. yellow onion, chopped

2 T. butter

2 t. lemon juice

2 garlic cloves, pressed

1 t. chili powder

1 t. cumin

1 t. garam masala

1 t. grated ginger

1/4 c. plain yogurt

1 c. whole milk

1 small can tomato sauce
1/4 t. cayenne pepper (optional)

black pepper
salt

Saute shallot and onion in oil. Stir in butter, lemon juice, garlic, and spices, cook 1 minute. Add tomato sauce and cook 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne pepper. Set aside.

1 T. oil

1 lb boneless chicken, bite-sized pieces

3 potatoes, diced

1 t. garam masala
dash cayenne pepper

1 T. cornstarch

1/4 c. water

Heat oil in skillet. Cook potatoes in oil, evenly browning. Remove potatoes and add to sauce. Add chicken to oil and cook about 10 minutes. Reduce heat, season chicken. Stir in a few spoonfuls of sauce and simmer until liquid is reduced and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into sauce. Cook or 5-10 minutes until thickened. Serve over rice.