CHICKEN PISTACHIO

CHICKEN PISTACHIO:

* A LUXURIOUS CHICKEN GRAVY

* EXTRAORDINARY TASTE

* UNIQUE FLAVOUR

* HEALTHY AND DELICIOUS GRAVY

* PERFECT RECIPES TO SERVE.

 CHICKEN PISTACHIO IS A UNIQUE CHICKEN GRAVY THAT'S MADE WITH CREAMY PISTACHIO PASTE. IT'S A LUXURIOUS CHICKEN  GRAVY WHICH HAVE AN EXTRAORDINARY TASTE AND UNIQUE FLAVOURS. PISTACHIO CHICKEN IS COOKED WITH THICK, AROMATIC PREPARATION OF CHICKEN IN A THICK PISTACHIO CREAM. THIS CHICKEN DISH  IS VERY FRAGNENT AND MILD AND CAN LOVES FOR THOSE WHO LOVES PISTACHIOS.  

WE KNOW THAT PISTACHIOS ARE A  VERY NUTRIENT DRY FRUIT WHICH CONTAINS PROTEIN MAGNESIUM etc.  PISTACHIOS ARE VERY TASTY AND FUN  TO EAT. IN FACT, PISTACHIOS WILL MAKE A FANTASTIC SNACK OR COOKING INGREDIENTS THAT CAN BE  ADDED TO A WIDE RANGE OF MEALS. ALSO THIS HEALTHY AND FANTASTIC PISTACHIOS CAN BE  ENJOYED  WITH VARIETY OF WAYS. 

PISTACHIOS ARE USED IN VARIOUS DISH. IN SOME SNACKS OR DESSERTS WE USE PISTACHIOS FOR DECORATION. THIS RICH GREEN PISTACHIOS WERE ADDED IN MANY OTHER DISHES AND GAVE A CRUNCHY TEXTURE IN MANY DESSERTS, COOKIES etc. ALSO PISTACHIOS ARE COMMONLY USED AS A FLAVOURS.  WE ARE PROBABLY AWARE ABOUT PISTACHIO FLAVOURED ICE CREAM. LIKE THAT MANY VARIETIES SUCH AS KUNAFA, CAKE AND SALADS ARE DECORATED WITH SPRINKLING OF PISTACHIO. 

ON LAST THURSDAY I WAS VERY BORED. THEN I  SIMPLY SITTED IN MY BALCONY AND THINK ABOUT SOME DELICIOUS FOODS AND VARIETIES. AT THAT TIME MY DAUGHTER BRING ME SOME PISTACHIO FOR FUNNY SNACKS. WHEN I WAS EATING PISTACHIOS I FELT LIKE MAKING A SPECIAL AND UNIQUE KIND OF DISH WITH PISTACHIOS. SO I GOT AN IDEA TO MAKE CHICKEN GRAVY WITH PISTHACHIO CREAM.   THEN I WENT FOR MY EXPERIMENTAL WORLD OF COOKING PREPARATION.

THIS PISTACHIO CHICKEN GRAVY CONTAIN A  DELICIOUS AND UNIQUE FLAVOURS. IT CAN TAKE ONLY 35 MINUTES FOR PREPARATIONS. WE ALL ARE FAMILIAR WITH CHICKEN KORMA, CHICKEN STEW, ALMOND CHICKEN etc. LIKE THAT CHICKEN PISTACHIOS ARE ONE OF THE UNIQUE GRAVY DISH THAT YOU NEVER SEEN BEFORE. THIS GRAVY IS MADE BY USING PISTHACHIO CREAM. PISTACHIOS ARE PEELED AND ROASTED IN A MEDIUM RANGE. THEN IT WAS GRINDED AND PASTED BY USING ENOUGH WATER. THESE CREAMY PISTACHIO PASTES MAKES THIS GRAVY DELUOUS FOREVER. THIS GRAVY IS VERY SPECIAL AND UNIQUE. IT'S BECAUSE IN THUS GRAVY WE CAN'T SEE ANY INGREDIENTS. ITS BECAUSE, ALL INGREDIENTS VARE COOKED AND THEN PASTED. SO ITS VERY TASTY AND SPECIAL.

THIS PISTACHIO CHICKEN IS A CREAMY AND INDULGENT CHICKEN GRAVY THAT TAKES LITTLE TIME TO MAKE. YOU CAN MAKE THIS GRAVY EASILY AT YOUR HOME. I AM SURE THAT YOUR FAMILIES CAN ENJOY WITH THIS SPECIAL CHICKEN PISTACHIO GRAVY.   YOU CAN SERVE THIS CHICKEN PISTACHIO WITH ANY VARIETIES. IT'S PERFECT WHEN PAIR IT WITH GHEE RICE, PAROTA, ROTI etc.

LET'S FOLLOW MY SIMPLE AND UNIQUE RECIPES TO MAKE EXCELLENT PISTACHIO CHICKEN AT YOUR HOME. IT'S SURE THAT ONCE YOU ENJOYED WITH IT, THEN YOU CAN NEVER FORGOT IT. 

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      COURSE : SIDE DISH, GRAVY

      COOK TIME : 35 MINUTES

       SERVINGS : 7 PERSON

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INGREDIENTS:

CHICKEN - 1 KG

ONION - 3 MEDIUM

TOMATO - 2 MEDIUM

GREEN CHILLY - 6

GARLIC CLOVES - 4 

GINGER - SMALL PIECE

CURRY LEAVES - 6 LEAVES

CORIANDER LEAVES - 1 HANDFUL

PEPPER POWDER - 1 tsp

BIRYANI MASALA POWDER - 1 tsp

LEMON JUICE - 1 tbsp

SALT - TO TASTE

SUNFLOWER OIL - 6 tbsp

GHEE - 1 tsp

WATER - 1 CUP

FOR CHICKEN MARINATION:

TURMERIC POWDER - 1 tsp

PEPPER POWDER - 1 tsp

BIRYANI MASALA POWDER - 1 tsp

SALT - TO TASTE

LEMON JUICE - 1 tbsp

FOR CREAMY PISTHACHIO PASTE:

PISTACHIOS : 150 GRAM PEELED

WATER - 1 CUP

PREPARATIONS:

°°° TAKE 150 GRAM PEELED PISTACHIOS. TAKE A TAWA AND ROAST THE PISTACHIOS FOR 5 MINUTES. SWITCH OFF THE FLAME AND KEEP ASIDE.

°°°  TAKE 1 KG OF CHICKEN, CUT THEM INTO MEDIUM PIECES. CLEAN AND WASH THEM THOROUGHLY WITH LEMON JUICE AND SALT.

°°°  DRAIN THE CHICKEN  PIECES TO REMOVE EXCESS WATER. 

°°° TAKE A BOWL, ADD SPICES SUCH AS PEPPER POWDER, TURMERIC POWDER, BIRYANI MASALA POWDER, LEMON JUICE AND SALT. TRANSFER THE CHICKEN PIECES AND MARINATE THE CHICKEN PIECES WELL WITH YOUR HANDS.

°°°  TAKE A NON-STICK KADAI/ SAUCE PAN , HEAT 6 tbsp OF SUNFLOWER OIL. ADD MARINATED CHICKEN PIECES AND THEN SHALLOW FRY IT. ONCE THE TWO SIDES ARE SHALLOW FRIED, YOU CAN TAKE OUT FROM FRYING PAN AND KEEP ASIDE.

°°° IN THE SAME CHICKEN FRIED OIL, ADD FINELY CHOPPED ONION, GARLIC, GINGER, GREEN CHILLY. SAUTE WELL FOR 2 MINUTES. AFTER THAT ADD SALT AS REQUIRED.  SAUTE THE INGREDIENTS WELL UNTIL THE ONION TURNS LIGHT GOLDEN COLOUR.

°°° ONCE THE ONION TURNS TO LIGHT GOLDEN COLOUR, ADD CHOPPED TOMATO AND CURRY LEAVES. SAUTE  WELL AND COOK THEM UNTIL WATER FROM TOMATOES COMES.

°°° ADD SPICE POWDER SUCH AS PEPPER POWDER & BIRYANI MASALA. MIX THEM AND COOK THEM FOR 2 MINUTES. 

°°° ADD ONE HANDFUL OF CHOPPED CORIANDER LEAVES.

°°° SWITCH OFF THE FLAME AND KEEP THE MASALA'S  ASIDE FOR WARM.

°°° ONCE THE MASALA'S GET WARMED, TRANSFER THEM INTO A MIXER GRINDER AND ADD 1 CUP OF WATER. GRIND WELL UNTIL THE MASALA TURNS A PASTE LIKE CONSISTENCY.

°°° TAKE A KADAI/SAUCE PAN, HEAT 1 tsp OF GHEE. TRANSFER THE GRINDED MASALA'S INTO THE KADAI. STIR WELL BY USING SPATULA. KEEP BOILING IN A LOW FLAME.

°°° ONCE THE MASALA PASTE BEGAN TO BOIL, ADD SHALLOW FRYIED CHICKEN PIECES AND THEN CLOSE THE KADAI/ SAUCE PAN WITH LID. COOK THEM FOR 10 MINUTES IN A LOW FLAME.

°°° TAKE A MIXER GRINDER, ADD PEELED (SHELL REMOVED) PISTACHIOS. PULSE THE MIXER GRINDER. ONCE THE PISTACHIOS ARE CRUSHED, THEN ADD HALF CUP OF  WATER AND GRIND WELL. OPEN THE MIXER GRINDER AND CHECK THE PISTACHIOS. IF IT DOESN'T GRIND FINELY THEN ADD AGAIN HALF CUP WATER. THEN YOU CAN GRIND WELL UNTIL THE PISTACHIOS TURNS TO A CREAMY PASTE.

°°° ONCE THE GRAVY AND CHICKEN PIECES ARE WELL MIXED AND COOKED. THEN ADD GRINDED CREAMY PISTHACHIO PASTE. MIX THEM WITH THE GRAVY AND COOK IT FOR 5 MINUTES IN A MEDIUM FLAME. ONCE IT BEGAN TO THICK LIGHTLY, SWITCH OFF THE FLAME AND KEEP ASIDE.

°°°  YOU CAN GARNISH THE GRAVY WITH PISTHACHIO SLICES.

°°°° SERVE HOTLY WITH GHEE RICE, CHAPATI, PAROTA OR ROTI.  ENJOY YOUR WEEKEND WITH THIS UNIQUE TASTE AND FLAVOURS OF PISTHACHIO CHICKEN.

INSTRUCTIONS:

👉 ITS BETTER TO CLEAN AND  WASH THE CHICKEN PIECES BY USING LEMON JUICE AND SALT.

👉 YOU CAN KEEP THE MARINATED CHICKEN PIECES INTO REFRIGERATOR FOR 15 MINUTES. IF THERE IS NO TIME THEN YOU CAN COOK IMMEDIATELY AFTER MARINATED.

👉 WHILE FRYING CHICKEN PIECES, DON'T OVER COOK. YOU CAN ONLY SHALLOW FEY THE TWO SIDES. CHICKEN WILL COOK ITS REMAINING PART LATER WITH THE GRAVY.

👉 DON'T GRIND THE ONION TOMATO MASALA HOTLY. KEEP THEM FOR WARM. AFTER THAT YOU CAN GRIND IT.

👉 DON'T MAKE GINGER GARLIC GREEN CHILLY PASTE. YOU CAN JUST CHOP THEM AND COOK. REMAINING WILL BE GRINDED TOGETHER WITH OTHER INGREDIENTS.

👉 DON'T ADD TOO MUCH WATER. ONLY 1 CUP IS NEEDED FOR GRINDING MASALA'S. AFTER THESE MASALA PASTE ARE MIXED WITH CHICKEN PIECES THERE IS NO NEED OF WATER. BECAUSE WHEN BOILING, WATER FROM CHICKEN COMES. REMEMBER THAT WE DIDN'T COOK THE CHICKEN 100%. EARLIER WE JUST SHALLOW FRIED ONLY.

👉 WHILE YOU ARE MAKING CREAMY PISTHACHIO PASTES, FIRST YOU SHOULD CRUSH THEM WITH OUT WATER. ONCE THE PISTHACHIOS ARE CRUSHED, THEN ADD HALF PORTION OF WATER AND GRIND. CHECK THEM AND FINELY YOU CAN ADD REMAINING WATER. THEN MAKE A SMOOTH CREAMY PASTE.

   

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          OTHER CHICKEN RECIPES:

                          👇

        ∆  CHICKEN STEW,

   ∆  ALMOND CHICKEN - A CREAMY GREENISH CHICKEN GRAVY,

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ENJOY....