• 1 pound boneless chicken thighs, cut into bite sized pieces
• 2 tablespoon butter
• 2 teaspoon lemon juice
• ¼ cup yogurt

½ cup heavy cream

• 2 tablespoon vegetable oil, divided
• 1 cup chopped onion
• 1 cup tomato puree
• 1 ¼ teaspoons cayenne pepper
• ¼ teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon ground fenugreek
• 1 bay leaf
• ¼ teaspoon black pepper
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cornstarch combined with 3 tablespoons water
• 2 teaspoon garam masala, divided
• Water

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Sauté the onion until soft; do not let it brown
3. Add the butter, lemon juice, ginger-garlic paste, salt, black pepper, cayenne, 1 teaspoon garam masala, chili powder, cumin, fenugreek and bay leaf into the saucepan. Stir until combined.
4. Add the tomato puree and cook for 2 minutes.
5. Add cream and yogurt and cook over low heat for 10 minutes, stirring constantly.
6. Add the cornstarch and water and cook for 1 minute.
7. Remove from heat and set aside.
8. Heat the remaining tablespoon of oil in a skillet over medium heat.
9. Season the chicken with the remaining teaspoon of garam masala and sauté until brown.
10. Add the sauce to the chicken and cook until thickened, about 5-10 minutes.
11. Serve with rice, naan, or lentils.

1. Marinate the chicken for 24 hours in 3 tablespoons lime juice and 1 teaspoon chili powder, drain, and proceed as above.
2. Use 1/4 cup ground cashews as a thickener instead of cornstarch.
3. You can substitute half and half for the cream and use nonfat yogurt for a lighter dish.