Step 1

Heat a large heavy bottomed pot over medium heat, add the peanut oil and heat through. Add the chicken and sauté until it is lightly browned on all sides, about 5 minutes.

Step 2

Add the butter and allow to melt then add the onion. Cook, stirring occasionally, until the onions are soft and translucent, about 2 minutes. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about an additional 30 seconds.

Step 3

Stir in the ginger, garam masala, cumin, coriander, chili powder and the bay leaf. Let cook, stirring constantly, until spices are fragrant but not burnt, about 1 minute.

Step 4

Add the tomato paste and crushed tomatoes, stirring occasionally, for about 2 minutes. Reduce the heat to low and stir in the heavy cream and yogurt. Let simmer until the liquid has reduced by about a third and the chicken has completely cooked through, about 10 minutes.

Step 5

In a small jar or container, combine the cornstarch and ¼ cup of cold water. Shake or whisk to mix, then slowly whisk mixture into the sauce.

Step 6

Cook, stirring occasionally, until sauce has thickened, about 5 to 10 minutes. Season to taste with salt.

Step 7

Serve the butter chicken hot with a side of basmati rice and naan bread.