GETTING READY

1. In a bowl mix all the ingredients of the Marinate mixture with the chicken cubes till well coated. Let it sit for at least 1 hour (ideal is overnight).

2. On a grill, barbecue them till almost done. Set aside.

3. In a large pot, heat oil. Put in the chopped coriander and fry them till crisp. Transfer into a bowl and set aside.

4. In the same pot add the red onions and green chillies. Saute them for a few minutes or till the onions are golden brown in color. Transfer them into another bowl. Set aside.

MAKING

5. To the same pot add the butter. Let it melt on medium heat. Return the barbecued chicken into the pot and sauté for a minute.

6. Add pav bhaji masala, chili, coriander, cumin powder, salt and pepper, ginger and garlic paste. Stir it for a minute and pour the pureed tomatoes. Then add the ready-made tomato paste/ puree. Stir well to combine and cook covered for around 15 minutes or till the chicken is fully cooked.

7. Mix in the cream, fried coriander and sautéed onions and green chillies. Taste and adjust the salt if required. Mix well and cook for another 5 minutes. Turn off the heat.

SERVING

8. In a serving plate, serve the butter chicken with rotis or steamed rice.

TIPS

To make a low fat version, omit the use of butter.

Replace the cream with yogurt or sour cream.