Monday, December 10, 2007

Pistachio Chicken

This recipe is a sure hit when you have guest, especially those not used to Indian food. It has a lovely creamy texture and nutty flavor from the pistachios. It is mild (but can be hot if you want it to). It doesn’t have any onions, so there is little chopping to do. It also has a lovely green color that you don’t usually find in Indian curries.

  • 1-cup shelled pistachios
  • 4-5 green chilies (or more)
  • 1 bunch of coriander
  • 1-cup yogurt
  • 1-pound chicken breast
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • Salt to taste
  • 1 tomato chopped
  • Few sprigs of coriander


Clean and cut the chicken to about 2” pieces. Marinate the chicken with the beaten yogurt, turmeric powder and garam masala and salt. Let it stand for 1-2 hours.

In the mean time, soak the pistachios in some hot water for ½ hour or so. Peel the skin of the pistachios and grind it with coriander and chilies.
In a pot, cook the marinated chicken with the marinade till the chicken is cooked. There will be some water coming out from the yogurt and it will look like curdled milk. Once the chicken is cooked, add the ground pistachio mixture to the chicken, mix it well. Simmer for 10 – 15 minutes on a low flame. Adjust the seasoning.

Garnish with chopped tomatoes and coriander. Serve hot with roti or parathas.

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