Indian Butter Chicken

Make sauce: Heat oil in a large saucepan over medium-high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin, and bay leaf.

Add crushed tomatoes; cook for 2 minutes, stirring frequently. Stir in yogurt. Reduce heat to low; simmer for 10 minutes, stirring frequently. Season with cayenne pepper, salt, and pepper. Remove from heat; set aside.

Heat oil in a large, heavy frying pan over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat; season with garam masala and cayenne pepper. Stir in a few tablespoons of the sauce. Simmer until liquid has reduced and chicken is no longer pink.

Add the rest of the sauce to the chicken. Add dissolved cornstarch; cook for 5 to 10 minutes, or until sauce has thickened.