Chicken Makhani

For the sauce:
1 T peanut oil 
1 shallot, minced 
1/2 white onion, minced 
2 T butter 
3 t freshly squeezed lemon juice 
1 T garlic paste
1 T ginger paste 
2 t garam masala 
2 t ground cumin
1 t chili powder 
1 bay leaf
1 cup tomato purée 
1/4 cup plain Greek yogurt 
1 cup half and half 
1 t agave 
Cayenne pepper to taste (for spice)
Salt and pepper to taste 

For the chicken:
1 T peanut oil 
1 pound boneless, skinless chicken thighs cut into small bite size pieces 
1 pinch garam masala 
1 pinch ground cumin
1 pinch cayenne pepper

To make the sauce, heat peanut oil in a large saucepan over medium heat. Add shallot and onion and sauté until translucent. Stir in butter, lemon juice, garlic paste, ginger paste, masala, chili powder, cumin and bay leaf. Continue stirring until fully mixed (about 2 minutes). Add tomato purée and cook for another 2 minutes. Stir in yogurt, half and half and agave. Once the sauce is a uniform color, add cayenne, salt, pepper and reduce heat to a simmer. Taste the sauce to make sure the flavors are how you like them. If you like more spice, add some additional cayenne pepper. Simmer for about 10 minutes so the flavors blend together. Remove from heat, cover with aluminum foil and set aside.

For the chicken, heat peanut oil in a large skillet or wok on medium heat. Cook until chicken is browned (about 12 minutes). Reduce heat to low and sprinkle in your spices. One chicken is fully cooked through, add all the sauce to the skillet. Simmer all together for another 5-10 minutes until sauce has thickened up slightly.

Serve hot with rice or naan. Or both! Enjoy!