Pistewala Murgh is a delicious , creamy , rich chicken curry . Typically I serve this for company when I want to pull out all the stops , but , on occasion , I serve this for a simple romantic dinner with my husband . I know pistachios are not always on hand , so I have made this with cashews or even macadamia nuts .
Sanjeev Kapoor
1 lb boneless chicken , cut into half inch pieces
2 large onions , boiled till tender in 1 cup water
1 inch piece ginger , 4 to 5 cloves garlic , ground to a fine paste
4 green chillies , finely chopped
1/2 cup yogurt, whisk
1/2 cup pistachio nuts
4 tbs oil
2 tbs coriander powder
1/2 tsp white pepper powder
salt to taste
1/2 cup heavy cream
1/2 tsp garam masala
Drain the onions , cool slightly and grind to a paste . Soak pistachio nuts in hot water for 10 minutes , drain and peel . Reserve a few pistachio nuts for garnish .
Grind the remaining peeled pistachio nuts with chopped green chillies to a fine paste , adding a little water .
Heat oil in a pan , add boiled onion paste and saute for 3 to 4 minutes or until oil starts oozing out , careful not to brown the onions .
Add the ginger garlic paste and stir fry briefly . Add coriander powder , white pepper and salt ; mix well . Stir in pistachio and green chillies paste and cook for a minute .
Add chicken pieces and saute for 2 minutes . Reduce heat , add 1 cup water and simmer for 4 to 5 minutes or until the chicken is completely cooked . Stir in yogurt and continue to simmer for 2 minutes , stirring occasionally .
Stir in fresh cream , sprinkle garam masala powder , remaining pistachio nuts and serve hot .
Filed under: Chicken, Indian Tagged: | Indian chicken curry, make ahead Indian chicken curry, Pistewala murgh, rich chicken and pistachio curry, sanjeev kapoor
