Marinate 1 chicken1 teaspoon salt1 teaspoon red masala (red ginger garlic paste)1 teaspoon peri peri masala(red chilli garlic paste) 1 teaspoon red chillies ¼ teaspoon lemon pepper Pinch of arad (Turmeric)Pinch of Elachi (cardomom) 2 tablespoon lemon juice 1 tablespoon dessicated coconut 1 tablespoon ground almonds Little saffron Cook in butter. Sauce 3 tablespoon tomato puree / 1 packet tomato paste 5 tablespoon mayonnaise 5 tablespoon chilli garlic sauce. Add sauce when chicken is almost done. P. S. I used puree or even Liquidised tomatoe
Vagaar (tempered mix) 2 tablespoon butter 2 whole dried dry chillies 5 cloves garlic-sliced (I used 3 teaspoon crushed garlic) 1 teaspoon whole Jeeru (Cumin)Sliced almonds (I used a heaped ⅛ cup) Curry leaves (sprigs) Throw tempered mix over chicken before serving.