Sanjeev Kapoor

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Chicken Pistewala

A rich and a nutritious chicken dish with pistas.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Chicken Pistewala

Main Ingredients

Boneless chicken , Yogurt




Main Course-Chicken

Level Of Cooking


Try something new


  • Boneless chicken
    600 grams
  • Yogurt
    1/4 cup
  • Lemon juice
    1 tablespoon
  • Salt
    to taste
  • Green chilli paste
    1 teaspoon
  • Ginger paste
    2 tablespoons
  • Garlic paste
    2 tablespoons
  • Boiled onion paste
    1/2 cup
  • Cloves
  • Cinnamon
    1 inch stick
  • Pistachios
    1/2 cup
  • Green cardamom powder
    1 teaspoon
  • Cream
    1/2 cup
  • Oil
    3 tablespoons


Step 1

Clean and cut chicken into one-inch sized cubes. Marinate chicken in yogurt, lemon juice, salt, green chilli paste, ginger and garlic pastes for half an hour.

Step 2

Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink.

Step 3

Boil pistachio nuts in one cup of water for ten minutes. When cool, rub them to remove skin. Slice eight to ten pistachio nuts and keep aside for garnishing.

Step 4

Grind remaining into a smooth paste in a blender. Add marinated chicken to the cooked onion paste and cook on high heat for five to seven minutes.

Step 5

Add pistachio nut paste, cardamom powder and one cup of water. Bring it to a boil and then add salt.

Step 6

Cook on dum for ten minutes. Finish with fresh cream. Serve hot, garnished with slivers of pistachio nuts.

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