• 1 tbsp peanut oil
  
• 1 shallot, finely chopped
  
• ¼ white onion, chopped
  
• 2 tbsp butter
  
• 2 tsp lemon juice
  
• 1 tbsp ginger garlic paste
  
• 1 tsp garam masala
  
• 1 tsp chili powder
  
• 1 tsp ground cumin
  
• 1 bay leaf
  
• ¼ cup plain yogurt
  
• 1 cup half-and-half
  
• 1 cup tomato puree
  
• ¼ tsp cayenne pepper, or to taste
  
• pinch of salt
  
• pinch of black pepper
  
• 1 small can orange with segments
  
• 1 tbsp peanut oil
  
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  
• 1 tsp garam masala
  
• pinch of cayenne pepper
  
• 1 tbsp cornstarch
  
• ¼ cup water
  

Method:

Heat one tbsp oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent.

Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt.

Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper and add the can of strained oranges. Remove from heat and set aside.

Heat 1 tbsp oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

Reduce heat, and season with 1 tsp garam masala and cayenne pepper. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.

Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Serve this dish hot with noodles, fried rice or naan on the side.