Pista Murg - Chicken with Pistachios

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 saute for 4 - 5 minutes until dry and the oil separates.

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 saute 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.