1/4 cup chicken broth (substitution: 1/4 cup water)
Directions
In a large skillet, combine oil and butter and heat to medium high. When butter is melted, add all the sauce ingredients except the tomato paste, yogurt, half and half and tomato sauce. Sauté for 3-4 minutes or until onions have softened. Then add tomato paste, yogurt, half n half, and tomato sauce. Use a whisk and combine thoroughly. Bring to a boil then lower to a simmer for 10 minutes. Take off heat and set aside.
In a large bowl, combine chicken, cayenne, salt, garam masala and mix well. Add 1 Tbsp. oil to a large skillet and heat to medium high. Add chicken and cook until browned (does not need to be cooked all the way through yet), 5-6 minutes. Add the sauce and simmer for 10 minutes.
Combine cornstarch and chicken broth and pour into the simmering sauce. Mix until thickened. Remove skillet from heat. Discard bay leaf. Serve butter chicken over basmati rice and sprinkle chopped parsley for garnish (optional).
I’ve separated the sauce ingredients into group 1 and group 2 to make it easier for you. A lot of recipes I’ve seen didn’t list ingredients in the order you make them, and since there are a LOT of spices here it can get confusing, and you don’t want to accidentally leave any out.
