Murgh Pista



750 grams chicken (murgh), cut into 2 inch pieces on the bone

1 cup American Pistachios

1 medium onion, chopped

2 inch ginger, roughly chopped

2-3 green chillies

5-6 garlic cloves

½ small bunch of fresh coriander leaves

½ cup whisked yogurt

½ tsp turmeric powder

Salt to taste

2 tbsps ghee

1-2 cloves

3-4 black peppercorns

3-4 green cardamoms

1 bay leaf

2 inch cinnamon stick

Fresh cream for garnish

Blanched, peeled and slivered American Pistachios

Fresh coriander sprig for garnish

Steamed rice to serve


Preparation time: 15-20 minutes

Cooking time: 35-40 minutes

  1. Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
  2. Peel the pistachios.
  3. To make the masala paste, put the onion in a blender jar. Add ginger, green chillies, garlic, coriander leaves and the peeled pistachios. Add ½ cup water and blend to a fine paste.   
  4. Take the chicken in a large bowl. Add whisked yogurt, turmeric powder and salt and mix well.
  5. Heat ghee in a kadai. Add cloves, black peppercorns, green cardamoms, bay leaf and cinnamon stick and sauté till fragrant.
  6. Add the chicken and sauté on high heat for 3-4 minutes. Add the blended paste and salt and mix well.
  7. Add ¾ cup water, mix, cover and cook for 15-20 minutes. 
  8. Transfer into a serving bowl. Garnish with fresh cream, blanched and slivered American Pistachios and coriander sprig. Serve hot with steamed rice. 

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