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Chicken Pista Korma

Recipe: Chicken Pista Korma

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Ingredients
  

For the marinade:

  • 200 g chicken breast or thighs (cut into 2.5cm cubes)
  • 1 tsp salt
  • ½ tsp pepper
  • Juice of ½ lemon

For the curry:

  • 115 g pistachio nuts (soaked in boiling water for 20 minutes)
  • 200 ml pistachio nuts (soaked in boiling water for 20 minutes)
  • Pinch of saffron threads
  • 55 g unsalted butter
  • 6 green cardamom pods
  • 1 large onion, finely chopped
  • 2 tsp fresh ginger, chopped
  • 2 tbsp garlic puree
  • 1½ tsp coriander powder
  • ½ tsp chili powder (adjust to taste)
  • 250 ml natural yogurt
  • 150 ml single cream

Instructions
 

  • Marinate the Chicken:Combine chicken with lemon juice, salt, and pepper. Marinate for 30 minutes.
  • Prepare the Base:Melt butter in a saucepan over low heat. Add cardamom pods and fry until fragrant. Add onions and cook until golden.
  • Cook the Spices:Stir in ginger, garlic, coriander powder, and chili powder. Cook for a minute, ensuring the spices don’t burn.
  • Add the Chicken:Increase heat and fry chicken until golden brown. Reduce heat, then mix in yogurt and saffron. Simmer covered for 5 minutes.
  • Prepare the Pistachio Paste:Blend soaked pistachios with 200ml boiling water until smooth. Add this to the chicken along with cream. Stir and simmer for a few minutes.
  • Serve:Pair with basmati rice or naan and garnish with fresh coriander.