| • | Heat 1-tablespoon oil in a large saucepan over medium high heat.
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| • | Saute shallot and onion until it becomes soft and translucent.
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| • | Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
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| • | Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
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| • | Reduce heat to low.Now again heat it for 10 minutes, stirring frequently.
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| • | Season it with salt pepper. Remove from heat and set aside.
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| • | Heat 1-tablespoon oil in a large heavy skillet over medium heat.
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| • | Cook the chicken until it turns lightly browned, about 10 minutes.
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| • | Reduce heat, and season with 1-teaspoon garam masala and cayenne.
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| • | Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
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| • | Stir cooked chicken into sauce.
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| • | Mix together cornstarch and water, and then stir into the sauce.
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| • | Cook for 5 to 10 minutes, or until thickened. |
