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Pistachio Chicken Korma

A community recipe by Markella

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-6

Metric Cups

115 grams pistachios (shelled)
200 millilitres boiling water
1 pinch of saffron strands (a good pinch, pounded)
2 tablespoons milk (hot)
700 grams chicken breasts (skinless and boneless, cut into 2.5cm cubes - or thighs)
1 teaspoon salt (or to taste)
½ teaspoon pepper
½ lemon (juice of)
55 grams ghee (clarified butter) (or unsalted butter)
6 green cardamom pods
1 large onion (finely chopped)
2 teaspoons garlic puree
2 teaspoons ginger paste
1 tablespoon ground coriander
½ teaspoon chilli powder
280 grams natural yogurt (whisked)
150 millilitres single cream
2 tablespoons rosewater

4 ounces pistachios (shelled)
7 fluid ounces boiling water
1 pinch of saffron strands (a good pinch, pounded)
2 tablespoons milk (hot)
24¾ ounces chicken breasts (skinless and boneless, cut into 2.5cm cubes - or thighs)
1 teaspoon salt (or to taste)
½ teaspoon pepper
½ lemon (juice of)
1⅞ ounces ghee (clarified butter) (or unsalted butter)
6 green cardamom pods
1 large onion (finely chopped)
2 teaspoons garlic puree
2 teaspoons ginger paste
1 tablespoon ground coriander
½ teaspoon chili powder
9⅞ ounces natural yogurt (whisked)
5 fluid ounces heavy cream
2 tablespoons rosewater

Method

Pistachio Chicken Korma is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Drop the pistachio nuts into the boiling water and leave them for about 20 mins. Do the same with the saffron, only this time, drop into the hot milk.

Mix the salt, pepper and lemon juice and tumble the chicken into this, making sure all the pieces are covered. Pop it into the fridge for about half an hour.

Melt the butter / ghee over a fairly low heat and drop in the cardamom pods. Stir around for a few minutes and then add the onion. Stirring occasionally, cook until the onions just start to brown. (And enjoy the aroma of the cardamom and onion frying gently â€“ mmmm amazing).

Add the garlic and the ginger and cook for a few mins before adding the coriander and the chilli powder. Almost immediately add the chicken and stirring all the time, cook until the chicken starts to brown. This should take about 5 â€“ 8 minutes.

Turn the heat down to low and add the yogurt and the saffron and milk mixture. Bring the whole lot to a slow simmer, cover and let it cook away merrily for about a quarter of an hour. Feel free to check on it and give it an occasional stir so that it doesnâ€™t stick.

While the chicken is bubbling away, blend the pistachio nuts â€“ AND the water until it is smooth. Add this to the chicken, quickly followed by the cream. Again, give it a good stir, cover and let it simmer for about 15 minutes.

Stir in the Rosewater and remove from the heat.

Serve immediately with basmati rice and lemon wedges.

Drop the pistachio nuts into the boiling water and leave them for about 20 mins. Do the same with the saffron, only this time, drop into the hot milk.

Mix the salt, pepper and lemon juice and tumble the chicken into this, making sure all the pieces are covered. Pop it into the fridge for about half an hour.

Add the garlic and the ginger and cook for a few mins before adding the coriander and the chili powder. Almost immediately add the chicken and stirring all the time, cook until the chicken starts to brown. This should take about 5 â€“ 8 minutes.

Stir in the Rosewater and remove from the heat.

Serve immediately with basmati rice and lemon wedges.