Low Fat Butter Chicken

In a large bowl combine yogurt, ginger, garlic, salt, oil, tikka masala and lime juice. Check for seasoning and add chicken. Combine well and leave this in fridge for few hours or overnight.

Preheat your oven at 200C. Take a roasting pan and layer the chicken in single layer along with remaining marinade. Roast for 12-15 minutes and turn the pieces over to roast for another 12-15 minutes.

Take the chicken out of the oven and separate pieces and place them in a bowl. Collect the marinade in another bowl.

Grind the onion, ginger & garlic to a smooth paste. Heat clarified butter in a large skillet on medium heat for gravy/sauce. Add onion paste and saute for 5-7 minutes until fragrant, and the oil begins to leave the sides.

Now add the dry masalas, tomato puree and green chilies. Stir well, cover and simmer until the oil leaves sides, 5-7 minutes.

To this add reserved marinade, salt, pepper, fenugreek leaves and chicken. Combine well. Cook covered on low flame for about 10 minutes. Stir in the milk. Taste and adjust seasoning, then sprinkle over zeera powder.

Serve hot with naan, lachcha pudina paratha, tandoori paratha or basmati rice.