Murgh Pista Korma (Chicken and Pistachio Curry)
| Category: | Chicken |
| Seasons | |
| Cuisine Type | Indian |
Ingredients
For
4
Person(s)
Recipe
| 5 tsp(s) Olive Oil |
| 1 medium Onion, chopped |
| 2 tsp(s) Garlic Paste |
| 2 tsp(s) Ginger Paste |
| 1 can(s) Diced Tomatoes |
| 0.5 tsp(s) Garam Masala |
| 1 pinch(es) Black Pepper, ground |
| 0.25 tsp(s) Red Chili Powder |
| 1.5 tsp(s) Coriander, ground |
| 0.25 tsp(s) Cardamon, ground |
| 0.5 tsp(s) Cinnamon, ground |
| 1.5 tsp(s) Turmeric, ground |
| 1 lb(s) Chicken Breast, cubed |
| 0.75 cup(s) Pistachios, chopped |
| 0.5 cup(s) Chicken Stock, unsalted |
| 3 TBsp(s) Plain Yogurt |
| 0.25 each Lemon |
| Chopped Cilantro for Garnish |
Murgh Pista Korma (Chicken and Pistachio Curry) Directions
- Heat oil in a saute pan and saute oinions until golden brown. Add the garlic and ginger paste and stir-fry for 2 minutes.
- Add the tomatoes and cover. Cook until the tomatoes begin to soften. About 5 minutes on a simmer.
- Add the garam masala, black pepper, red chili powder, coriander powder, cardamon, cinnamon, and turmeric. Mix well.
- Add the chicken, chopped pistachios, chicken stock and yogurt. Mix well.
- Cover and cook for 10-15 minutes. Once the chicken is cooked add the lemon juice.
- Garnish with cilantro and whole pistachios. Serve over Basmati rice or with naan.
