Chicken Pistewala Recipe - A rich and a nutritious chicken dish with pistas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken ( हड्डी रहित चिकन ) , Pistachios ( पिस्ते )

Cuisine : Indian

Course : Main Course_Chicken

Chicken Pistewala

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Pistewala checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Chicken Biryani , Butter Chicken . You can also find more Main Course_Chicken recipes like Dal Murgh, Chicken In Almond Sauce, Jacket Chicken, Malabar Chicken Curry. Or try out these recipes from Indian Cuisine like Baked Chole Kulche, Baby Bajra Roti, Cool Cool Lauki, Chicken Tikka Burger.

Chicken Pistewala Recipe Card

Chicken Pistewala
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken Pistewala

  • Boneless chicken 600 grams

  • Pistachios 1/2 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 6-8

  • Cinnamon 1 inch stick

  • Yogurt 1/4 cup

  • Green cardamom powder 1 teaspoon

  • Cream 1/2 cup

  • Oil 3 tablespoons

Method

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.

How to make Chicken Pistewala

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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