Shimla murgh makhani

Ingredients
Chicken 1 kg 16 pieces
Capsicum 1 large chopped
Coriander seeds coarsely crushed 2 tsp
Onion 2 chopped
Green chilies 4 chopped
Coriander leaves chopped 4 tbsp
Salt 1 ½ tsp leveled
Allspice 1 tsp
Khatai powder ½ tsp
Turmeric ¼ tsp
Chili powder 1 tsp
Black pepper ½ tsp
Oil ¼ cup
Butter 4 ounce
Ingredients for daal tomato paste
Gram lentil 4 tbsp
Cumin seeds 2 tsp
Tomatoes 4
Milk 1 cup
Water 3 cups
Salt 1 tsp
Method for paste
Boil water with salt add gram lentil, cook covered for 20 minutes till daal soft add chopped tomatoes in the boiling daal, cook covered for 10 minutes, remove and blend mixture with milk and cumin. Keep aside.
Method for chicken
Heat butter and oil in a pan fry coarsely crushed coriander for 1 minute, add chopped onion fry till light golden, add blended daal paste, cook for 2 minutes, add in salt, pepper, chili powder, allspice, turmeric, khatai powder, fry well, add chicken, fry for 10 minutes then add 1 ½ cup water, cook covered for 15 minutes till chicken tender and thick gravy left, lastly add capsicum, green chilies, chopped coriander and remove.