This classic dish has been adapted for the healthier lifestyle. The butter and cream normally used in Indian cooking have been removed, and replaced with the healthier option of stabilised natural yoghurt. I always use home made yoghurt, as refrigeration of shop bought yoghurt kills off most of the "friendly" bacterial cultures before you get round to eating it. Easiest way to make yoghurt at home is to use the EasiYo system - available from Julian Graves outlets, or online.
The recipe is a two part recipe, with separate steps for marinade and gravy (curry sauce.)

Ingredients to marinate :

Chicken - 500g skinless chicken breast fillets
Garlic 4 cloves finely chopped or crushed
Ginger 1small piece of root finely chopped
Turmeric powder – ¼ tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Cumin powder – ½ tsp
Stabilised natural yoghurt – ½ cup

To Marinate the chicken

Take the yoghurt and mix all the above powders together.
Cut the chicken into medium size pieces and add it to the mixture, close the vessel with a lid and leave it to marinate in the refrigerator for about an hour.

For the Gravy

Ingredients :
Onion - 1 chopped
Tomato puree – 1tbsp
Garlic paste - 2 tsp
Ginger – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder - 2 tsp 
Oil - 8 tsp
Garam Masala powder - 2 tsp
Coriander leaves
Stabilised natural yoghurt is optional to garnish

Preparation :

For the chicken
After the chicken is marinated, take them and bake them well in a pan with the flame very low in the stove.  If you have a George Foreman grill, or something similar, you can put the chicken on the grill and cook for about 7 minutes.

For the gravy :
Heat oil in a pan , fry onions till they turn golden brown. Add ginger & garlic paste and let them fry till the oil separates. Add all the masala powders to it, then add the tomato puree and a little warm water.
Next add the cooked chicken pieces, and let the gravy come  to a boil. Remove the dish from the stove and add the coriander leaves , and the yoghurt ( optional ) to garnish