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Recipe for :

Pista Murg - Chicken with Pistachios

This is one of the recipes that has been provided by Vandana who is very much a keen cook of Indian dishes. Hopefully there will be more to come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are from that area. I enjoy cooking and my family and friends do say that it is appetizing! By profession I am a Relocation Consultant and the India head of an International Charity. I hope that covers the introduction".


1 small chicken cut into 12 pieces
2 large onions
1/2 cup yoghurt
2 tsp ginger garlic paste
4 tbsp oil
2 tbsp coriander powder
1 tsp while pepper powder
salt to taste
1/2 cup fresh cream
1/2 tsp garam masala

Make a paste of:
1/2 cup pistachio nuts soaked and peeled
4 green chilies
1/2 cup chopped fresh coriander


  • Peel and cut onions into four large pieces. Boil them in 1 cup of water for 2 - 3 minutes. Drain, cool and grind to a fine paste.
  • Soak pistachios in hot water for 10 minutes. Drain and peel. Reserve a few pistachios for garnish. Grind the remaining pistachios with green chilies and chopped coriander.
  • Heat oil in a pan and add boiled onion paste and sauté for 4 - 5 minutes until dry and the oil seperates.
  • Add ginger garlic paste and fry for a minute. Add coriander powder, while pepper powder, salt and mix well. Stir in the pistachio paste and cook for 2 minutes on a low flame.
  • Add chicken pieces and sauté them on a low heat for 2 minutes.
  • Add 2 cups of water and simmer on a low heat for 15 - 20 minutes until the chicken is fully cooked.
  • Stir in yogurt and simmer for 2 minutes. Add fresh cream, sprinkle with garam masala powder and serve hot, garnished with the remaining pistachio nuts.

Serves 4