How to make Chicken Pistewala -
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
For more recipes related to Chicken Pistewala checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken Bharta - SK Khazana Andhra Style Chicken Chicken Pie With Tomatoes And Olives Barbeque Chicken
Chicken Pistewala Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Pistewala Recipe
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.
Nutrition Info
Calories : 1780 Kcal
Carbohydrates : 27.4 gm
Protein : 172.8 gm
Fat : 108.8 gm
Other : Riboflavin- 1.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
