Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serving : 5 members
Description
Pistachio chicken curry .pistachio being my favourite nut and it’s light pale green colour is also one among my favourite colours . What more do you need to love this curry that’s a lightly flavoured rich curry that hits you on the right spot . Pistachios always bring me nostalgic memories of me eating these salty nuts in my boarding school as a kid . I would always eat the nuts inside first and save the shells to be had later to just suck the salt on each shell and a sour taste that follows after that . crazy little me !!! I have such wired moments with food that always brings a board smile on my face . Coming back to the dish . This recipe was shared by my fellow home chef sherin Rizwan in a foodie group ” home chefs guild ” in face book . Her post was viral and for nearly a month we had at least two try’s by so many of us in the guild including me . Un – complicated strait forward recipe that requires less effort but with mind blowing results . A perfect cook ahead recipe to entertain guests . I served this lip snaking curry with garlic butter naan and it was devoured with no complains vanishing from the table in minutes . Make sure to have this dish once in six months or so , as it’s to rich and heavy to be had in regular basis . Umm fatty rich things are always
Yummy to the tummy but to be had with a portion control . Wonder why , why , why ????
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken | 1/2 kg |
| Onion | 2 big sliced |
| Ginger garlic paste | 1/4 teaspoon each |
| Green chillies | 8 or more |
| Pistachio | 1/2 cup blanched and peeled + 1 tablespoon chopped to garnish |
| Oil | 2 tablespoon |
| Coriander powder | 2 tablespoon |
| White pepper powder | 1/2 teaspoon |
| Curd | 1/2 cup beaten |
| Salt | to taste |
| Fresh Cream | 1/2 cup |
| Garam masala powder | 2 pinches |
Method
- Cook sliced onions in little water . Cool completely and grind to a smooth paste and set aside .
- Grind blanched and peeled pistachio’s with green chillies to a smooth paste and set aside .
- Heat oil in a heavy bottomed pan . Add onion paste and sauté for a minute but not to brown .
- Top with ginger and garlic paste and sauté further for another minute . Add pistachio , green chilli paste , coriander powder , white pepper powder , salt and chicken . Sauté until the colour of the chicken changes .
- Lower the heat adding one cup of water and cook until chicken is tender .
- Once chicken is cooked and tender , add beaten curd . Mix well and simmer for a minute .
- Add fresh cream finally and keep over low heat for a minute letting all the flavours infuse together .
- Garnish with chopped pistachio and a sprinkle of garam masala powder on top . Serve hot with naans , rotis or pulaos .
