Pistachio Chicken From India Recipes

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO CHICKEN FROM INDIA

Steps:

• Drain the boiled onions, cool lightly and then grind to a fine paste.
• Reserve a few peeled pistachios for garnish and grind the remaining with the chopped green chillies to a fine paste, adding a little water as you do so.
• Heat oil in a pan.
• Add the boiled onion paste and saute for 4 minutes or till the oil begins to separate.
• Ensure that the colour of the onion does not turn to brown.
• Add ginger and garlic pastes.
• Stir-fry briefly or until the raw smell of the same is gone.
• Add corriander and white pepper powders and salt to taste.
• Mix well.
• Stir in the pistachio-green chilli paste and cook for a minute.
• Add chicken pieces and saute for 2 minutes.
• Reduce heat, add 1 cup of water and simmer for 4-5 minutes or till the chicken is completely cooked.
• Stir in yogurt and continue to simmer for 2 minutes,stirring occasionally.
• Stir in fresh cream.
• Sprinkle garam masala powder and serve hot with naan!

PISTACHIO CRUSTED CHICKEN

Steps:

• 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
• 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
• 3. Preheat the oven to 350 degrees.
• 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
• 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
• 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
• 7. Bake for 25-30 minutes.
• 8. Serve with Mustard Cream Sauce if desired.

PISTACHIO CREAM CHICKEN CURRY

Steps:

• Cut the chicken meat into bite-size pieces and set aside.
• In a small cereal bowl put the ground coriander, turmeric, cayenne and salt.
• Set aside.
• In a large nonstick frying pan put the oil and onions and stir-fry over medium-high heat for about 10 minutes, stirring frequently.
• Move the onions to the side of the frying pan and add the garlic.
• Stir-fry the garlic for about 30-45 seconds, and then incorporate the garlic into the fried onions.
• Add the chicken meat and stir-fry until many of the chicken pieces have brown spots, about 10 minutes.
• Add the cereal bowl with the spices and once it is incorporated into the chicken mixture add the water, cover, and cook, stirring occasionally until the chicken is tender, about 20 minutes.
• Meanwhile, put the pistachio nuts into a food processor and process as much as possible without letting the nuts get pasty.
• Next, in batches, put these nuts into a spice grinder and powder.
• Set the powdered nuts aside.
• When the chicken is done cooking, turn off the heat and stir in the powdered pistachio nuts, mixing well.
• Add the heavy cream and garam masala. Stir until everything is well blended.
• Check to see if more salt or water is needed.
• You could probably substitute almonds or cashews for the pistachio nuts.