Bharwan Pistewala Murgh

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

Method

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