chefadora
Pistachio Chicken recipe
5.0
starstarstarstarstar
From 1 rating
Prep Time
20min
Cook Time
40min
Total Time
1hr
IndianLunchDinnerMeatGluten-Free

Get ready to treat your taste buds to something extraordinary with our Pistachio Chicken! This delicious dish is made with tender chicken breasts that are coated in a creamy sauce made with pistachios, mint and a perfect blend of spices. Sprinkle with chopped pistachios for an extra crunch! The result is a savoury and satisfying meal that's bursting with flavour. Plus, it's easy to make and sure to impress your friends and family. Serve it with your favourite sides for a complete meal that's worthy of a fancy dinner party.

Ingredients

4 Servings
  • 1kg
    Chicken (curry cut/boneless cut into 2inch pieces)
  • 3 1/2cup
    Water (divided)

For Onion Paste

  • 2cup
    Water
  • 4
    Onions (3-4 medium-sized) (diced)

For Pistachio Paste

  • 3/4cup
    Pistachios
  • 3
    Green Chillies
  • 1/2cup
    Green Coriander
  • 1/2cup
    Mint Leaves

For Gravy

  • 1/2cup
    Oil/Ghee
  • 3/4cup
    Curd
  • 1tbsp
    Ginger Garlic Paste
  • 1tsp
    White Pepper
  • 1/2tsp
    Black Pepper Powder (optional)
  • 1tbsp
    Coriander Powder
  • 1/2tsp
    Garam Masala
  • 3tbsp
    Thickened Cream
  • 3/4tbsp
    Salt

For Garnishing

  • 1tbsp
    Pistachios (Chopped) (Optional)
  • 2tbsp
    Green Coriander (Chopped)

Method

  1. Wash the chicken pieces and drain the excess water.

    Step 1.1: Wash the chicken pieces and drain the excess water

For Onion Paste

  1. Boil water in a saucepan on high flame.

  2. Reduce the heat to medium and add diced onions. Boil for 7-8 minutes or until the onions are translucent.

    Step 2.1: Reduce the heat to medium and add diced onions
    Step 2.2: Reduce the heat to medium and add diced onions
    Step 2.3: Reduce the heat to medium and add diced onions
  3. Strain and save the leftover water from the onions.

    Step 2.1: Strain and save the leftover water from the onions
  4. Let the onions cool. Transfer the onions to a mixer to make a smooth paste by adding 2 tbsp of water leftover from the previous step.

    Step 2.1: Let the onions cool

For Pistachio Paste

  1. Soak pistachios in a bowl of hot water for 5 minutes.

    Step 3.1: Soak pistachios in a bowl of hot water for 5 minutes
  2. Strain the water and place the pistachios on a kitchen towel or a dry cloth. Rub them to de-skin them, or can peel them with your hands.

    Step 3.1: Strain the water and place the pistachios on a kitchen towel or a dry cloth
  3. Transfer pistachios into a blender. Add green coriander, mint leaves, green chillies, and 2 tbsp leftover onion water to make a smooth paste, and keep it aside.

    Step 3.1: Transfer pistachios into a blender

For Gravy

  1. Heat oil in a heavy-bottomed karahi/deep pot on medium to high heat.

  2. Add the onion paste and cook for 3-4 minutes (DO NOT BROWN). Keep stirring at intervals.

    Step 4.1: Add the onion paste and cook for 3-4 minutes (DO NOT BROWN)
  3. Add ginger garlic paste and cook for a minute.

  4. Add coriander powder and pepper powder and mix well.

    Step 4.1: Add coriander powder and pepper powder and mix well
  5. Reduce the flame from low to medium and add whisked curd to the pot. Constantly keep stirring for 3-4 mins till oil releases to the surface.

    Step 4.1: Reduce the flame from low to medium and add whisked curd to the pot
    Step 4.2: Reduce the flame from low to medium and add whisked curd to the pot
  6. Now add the pistachio puree and half a cup of water and cook for 3-4 minutes.

    Step 4.1: Now add the pistachio puree and half a cup of water and cook for 3-4 minutes
    Step 4.2: Now add the pistachio puree and half a cup of water and cook for 3-4 minutes
  7. Add chicken and salt to the gravy. Mix well on high flame for 4-5 minutes.

    Step 4.1: Add chicken and salt to the gravy
    Step 4.2: Add chicken and salt to the gravy
  8. Add a cup of water and mix. Bring to a boil. Lower the heat to medium and cover the pot.

    Step 4.1: Add a cup of water and mix
    Step 4.2: Add a cup of water and mix
  9. Cook for 25-30 minutes or until the chicken is done. Stir occasionally.

  10. Now add thickened cream to the pot. Stir and cook for another minute.

    Step 4.1: Now add thickened cream to the pot
  11. Add garam masala and gently stir.

  12. Check the seasoning and consistency of the gravy. If gravy is thick, you can add water (as required for consistency) and cook for 3-4 minutes on medium flame.

  13. Turn off the flame and let it rest for a few minutes.

    Step 4.1: Turn off the flame and let it rest for a few minutes
  14. Garnish with chopped pistachios and green coriander.

  15. Serve hot with roti, paratha or naan.

Tips & Tricks

  1. I have used chicken with bones for this recipe. You can make it with boneless chicken. It will take lesser time to cook.

  2. Chicken pieces should be at room temperature before cooking.

  3. You can easily substitute store-bought ginger-garlic paste with fresh chopped ginger and chopped garlic.

  4. Cooking in ghee gives the curry a richer taste.

  5. Salt and chillies seasoning can be added as per taste.

  6. Always recommended using fresh pistachios for better flavour.

Reviews

5.0
starstarstarstarstar
From 1 rating
e

ethan2005

starstarstarstarstar

leenakohli's profile picture
instagram
Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved