Tandoori murgh is the famous chicken dish from the Punjab region of northern India and eastern Pakistan. In the original version.Here in this recipe,I cooked it on stove top and them converted it into gravy type.. This recipe needs some patience that means time which results a great dish..Frying On pan is the main step which takes little bit of time but finally it tastes great..Serve hot this tandoori chicken masala gravy with roti along with onion slices and lemon wedges..
1 tsp red chilli powder (more if you like it hotter)
1 tsp turmeric powder
2 tsp cream
HOW TO COOK
Place the chicken in a large bowl. Add lemon juice, garlic ginger paste, chilli powder, yoghurt,besan flour, garam masala,red chili powder,yogurt and salt. Mix everything together and place in the fridge to marinate over night or for 1 hour..
Take all the ingredients which given under For the Gravy in pressure cooker,cook for 2 whistles around 10 minutes in medium-high flame...Once when it cools grind into fine puree.keep aside later
Heat a non stick pan with oil,place marinade chicken,cook both sides until soft, it takes approx. 20 minutes, flip in between to avoid burning in the bottom.
COOKING GRAVY:Switch on stove under a non stick pan with oil+butter. Throw some cumin seeds.Add ground puree,spice powders which given under SPICES and cook for 15 minutes in low flame.
Finally pour cream and sprinkle lemon juice over top and garnish with cilantro, lemon wedges and onions. Serve hot with chapathi or bagara rice.