My confession - I ate too much!

I ate too much yesterday. I really need to plan cookout picnics and dinners better. But the dinner blew me away. I found a recipe for Chicken Makhani (Indian Butter Chicken) out on allrecipes.com I read the reviews made a couple of minor changes and was blown away by a magnificent curry. I also made from scratch naan bread. A meal we couldn't get enough of. I couldn't find the methi so left it out but great tasting curry.

Ingredients
2 tbs Butter Unsalted, 3 tbs melted and 2tbs cold
1/4 cup Ground almonds
1 tsp Chili Powder
1 tsp Cumin
1/4 tsp Fenugreek (methi)
1 tsp Garam Masala
1 tbs Ginger garlic paste
1/4 cup Heavy cream, chilled
2 tsp Lemon, juice
1/4 onion Onion, chopped
Peanut Oil
1 cup Tomato Sauce
1 tbs tomato paste
1/4 cup Yogurt Plain
1 tsp Coriander
1 Bay Leaf
1 Shallot, finely chopped

Notes / Directions
Heat 1 tablespoon 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 teaspoon 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 cream and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. 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 ground almonds and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.