Bharwan Pistewala Murgh

Stuffed chicken breasts baked and served with a rich pistachio and cream gravy . This recipe has featured on the show Khanakhazana.

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Bharwan Pistewala Murgh
Main Ingredients Chicken , Pistachios
Cuisine Indian
Course Main Course Chicken
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Bharwan Pistewala Murgh

  • 2 Chicken
  • 10-12 Pistachios
  • 1 tablespoon Lemon juice
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • to taste Salt
  • to taste White pepper powder
  • 1/2 cup Chicken mince
  • 1 Egg
  • 1/2 teaspoon Garam masala powder
  • for basting Oil
  • 1/2 cup Pistachios
  • 3 medium Onions chopped
  • 2 tablespoons Green chilli paste
  • 6-8 Cloves
  • 3 tablespoons Oil
  • 1 inch stick Cinnamon
  • 1 tablespoon Green cardamom powder
  • to taste Salt
  • 1/4 cup Yogurt
  • 1/2 cup Cream
  • 1/2 teaspoon Garam masala powder


  1. For stuffed chicken, clean and slit open chicken breasts. Wash and pat dry. Further halve each piece. Apply lemon juice, one tablespoon of ginger-garlic paste to the chicken breast pieces. Sprinkle some white pepper powder and salt.
  2. Keep aside for twenty minutes, preferably in the refrigerator. Blanch pistachios in half a cup of hot water for five minutes. Drain, peel and cut into thin slivers. Mix pistachios and chicken mince, adding a little beaten egg to bind. Add garam masala powder, white pepper powder and salt to taste.
  3. Blend well and divide into eight equal balls. Place each ball on a piece of chicken breast and roll tightly into a conical shape. Baste with a little oil and place under a hot grill to cook or bake in a moderately hot oven (180 º C) till done.
  4. To prepare gravy, first boil pistachios for ten minutes. When cool, peel. Slice eight to ten pistachios and keep aside for garnishing. Grind remaining into a smooth paste in a blender. Boil onion pieces in half a cup of water for five minutes. Drain and g
  5. 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. Add the remaining ginger-garlic paste, green chilli paste, pista
  6.  To serve, slice the chicken rolls and place them on a platter, pour the gravy over and garnish with sliced pistachios.

Nutrition Info

Calories 569.3
Carbohydrates 11.815
Protein 59.11
Fat 37.97
Other Fiber 1.285