400g boneless chicken

For Gravy

  • 1 tbsp cooking butter
  • 1 onion {grind to paste}
  • 1 cup fresh tomato puree
  • 1 cup skimmed milk
  • 1 tsp brown sugar
  • 1tsp Kashmiri red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp salt

For marinade

  • ½ cup thick yogurt
  • 1 tsp garam masala powder
  • ½ tsp red chili powder
  • ½ tsp salt
  • 1 tsp lemon juice
  • ¼ tsp minced ginger
  • ¼ tsp minced garlic

Mix all marinade ingredients in a big bowl. Add boneless chicken pieces and rub marinade over the chicken pieces. Cover with cling film and keep it refrigerated for 2 to 3 hours.

After 2 to 3 hours of marinating, place these boneless chicken pieces to grill in a pre-heated oven at 230 Celsius until the chicken is cooked about three quarters through.

Heat butter in a thick bottomed pan. Add onion paste to it and cook it on slow heat for about 5 to 6 minutes. It should turn a pinkish colour. Be careful not to brown it.

Add fresh tomato puree along with brown sugar and let it cook for 10 to 12 minutes or until it is cooked through. Add skimmed milk and cook the gravy until it starts boiling.

Now add the grilled chicken pieces to the gravy. Cook for 10 to 12 minutes and serve hot.

NOTE: This Indian classic dish has been made with the traditional cream, using skim milk instead as a healthier alternative recipe.

Speaking of butter chicken, check out some handy tips on ordering food from a Punjabi restaurant. 

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