Inspired by a recipe I looked up in Camellia Panjabi's ' 50 Great Indian Curries Of India ' , this is a very delicately flavored dish which looks great too ! The quality of the pistas used will naturally effect the taste and color of the dish .
1 Kg Chicken -12 pieces.
3/4Th Teaspoon Garlic Paste.
3/4Th Teaspoon Ginger paste.
Marinate the chicken in the above while you work on the rest of the recipe below:
100 Grams Unsalted Shelled Pistachio.
4+4 Green Chilies.
5 Tablespoons Cream.
3 Tablespoon Whisked Yogurt.
1 Large Onion Chopped.
1 Tomato Chopped.
1 large Bay Leaf.
1/2 Teaspoon White Pepper Powder .
3/4Th Teaspoon Garam Masala.
1 Teaspoon Sauf / Fennel Powder.
1 Teaspoon Green Cardamon Powder.
2 Teaspoons Chopped Green Coriander Leaves.
Boil pistachios for 5 minutes , cool and rub off skin and grind to paste with the cream and 4 of the green chilies .
Fry onion in 100 grams ghee/oil till lightly colored .Add Bay leaf , the pista paste , tomatoes and all the powders except for the cardamon powder.
Fry 2 minutes and then add the chicken.Saute Chicken 5 minutes , add balance 4 green chilies and the whisked yogurt .Cook covered adding water in bits till done .There should be a thick gravy.When ready to serve sprinkle with cardamon powder and coriander leaves .
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