•    Add 3 tablespoons of molasses, 2 tablespoons of vinegar, 2 tablespoons of olive oil, 3 cloves of garlic puree, 1 teaspoon of red pepper powder, and 1 teaspoon of salt into a bowl. Mix the bowl thoroughly and add the chickens, coating them with the sauce on both sides.
•    Take the pressure pan to the stove and add the chickens to the pan. Cook the chickens on both sides for 5 minutes until they turn brown. Finally, add the remaining sauce from the tray and 1.5 cups of water to the pressure cooker. Close the lid of the pressure cooker and cook at level 2 for 20 minutes. If you do not want to use a pressure cooker, you can achieve the same result in a covered pot in 40-45 minutes.
•    Cook the cooked chickens at grill setting of 200 degrees until they get color for 5-10 minutes.
•    Place the shredded chickens, separated from their bones, on a lavash. Create a nice presentation with roasted peppers, roasted tomatoes, and onions. The spicy chicken tandoori, which will be the center of attention on the tables, is ready.