October 20, 2016

Restaurant Style Tandoori Chicken Masala Gravy | Tandoori Murgh Masala Gravy | Restaurant Style Chicken Gravy Recipes


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..

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CATEGORY- Murgh Gravy | Restaurant Style Murgh Masala | Restaurant Style Chicken Dishes
PREPARATION TIME- 30 MINUTES
COOKING TIME- 50-60 MINUTES


WHAT YOU NEED
For the Chicken Marinade
  • Chicken thighs-big size
  • 3-4 tbsp Greek style yoghurt
  • 3-4 tbsp besan flour/chick pea flour
  • 1/2 tsp garam masala
  • ½ tsp red chili powder
  • 1 tsp Ginger Garlic Paste
  • 1/4 cup curd/yogurt
For the Gravy
  • ½ Cinnamon Stick
  • 4 cardamon pods
  • 4-5 cloves
  • 1 big onion
  • 1 large green bell pepper/capsicum finely chopped
  • 2 garlic cloves
  • 1 tbsp fresh ginger pieces
  • 2 tbsp cashews chopped
  • 3 big chopped tomatoes 
  • Fresh Coriander leaves
  • 1 tbsp oil or ghee
  • 1 tsp cumin seeds
Spices
  • 1 tsp coriander powder
  • 1 tsp tandoori chicken masala
  • 1 tsp kasoori methi powder
  • 1 tsp red chilli powder (more if you like it hotter)
  • 1 tsp turmeric powder
  • 2 tsp cream


HOW TO COOK


  1. 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..
  2. 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
  3. 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.
  4. 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.
  5. Finally pour cream and sprinkle lemon juice over top and garnish with cilantro, lemon wedges and onions. Serve hot with chapathi or bagara rice.







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