Murg Resha

Another super hit and easy gravy for all you lovelies .

In a pressure cooker put half litre water and salt to taste , 1 tsp red chilli powder , 1 tbsp each of ginger and garlic paste , 1 tbsp tandoori masala and 500 gm boneless chicken or 750 gm chicken with bone . Pressure cook on high heat till first whistle and low heat for 5 min .
Once cooled open and shred chicken and keep the stock aside .

Meanwhile blend 3 big roughly cut tomatoes , a handful of kaju and 250 gm dahi to a fine paste and keep aside .

In a Kadhai take oil , put 1 tsp whole zeera , lo rs of curry leaves , 5-6 slit green chilli and 2 finely chopped onion . Sauté , add salt and sauté till light golden . Add little chicken stock and sauté , add half tsp haldi , 1 tsp Dhanya powder , half tsp zeera powder ,2 tsp garam masala powder and 2 tsp red chilli powder. Sauté and put some chopped coriander. Sauté , put little stock and sauté more . Put the prepared paste and cover and cook for 15-20 min on medium low heat till the gravy is well bhunofied.
Add the shredded chicken and remaining stock and cook for another 15-20 min till gravy gets thick and oil comes up .
Lastly add some chopped coriander and serve hot with your choice of roti / naan / paratha or rice.