Pistachio chicken

• 600g chicken thighs, cut into chunks
• 100g Pistachios, blanched
• 1 medium onion, chopped finely
• 7cm piece ginger, roughly chopped
• 2-3 green chillies 6 garlic cloves
• ½ small bunch of fresh coriander leaves
• 200g yoghurt ½ tsp turmeric powder
• Salt to taste
• 2 tbsp ghee
• 2 cloves
• 15 black peppercorns
• 4 green cardamoms, cracked
• 1 bay leaf
• 2 inch cassia bark
• 1 tsp cumin seeds
• Fresh cream for garnish
• Fresh coriander to garnish</li>

Method

1. Boil enough water to cover the pistachios, add them and blanch for about 5 minutes.
2. Drain and put them into cold water so they stay green.
3. Squish them in your fingers to remove the skins. Discard the skin and place the pistachios in a bowl for later.
4. Put the chicken in a large bowl and add yoghurt, turmeric powder, salt and mix well.
5. Heat ghee and add cloves, black peppercorns, green cardamoms, bay leaf and cassia and sauté until fragrant. Add minced onion and and cook to soften for 5-10 minutes.
6. Add ginger, green chillies, garlic and sauté until soft. Stir in the pistachios and stil for 2-3 minutes. Remove the pan from the heat and let it cool for a while.
7. Remove the bay leaf and cassia bark. Pour into a large jug and add a handful of fresh coriander leaves and about 130 ml of water and with a stick blender and blitz to a fine purée.
8. In the same pan heat a tbsp of ghee and add cumin seeds until they sizzle and put the cassia and bay back to the pan. Add the marinated chicken and sauté on high heat for 3-4 minutes.
9. Pour in the blended pistachio paste with some salt and mix well. Cover the pan and cook for 25 minutes, stirring occasionally until cooked through.
10. Transfer into a serving bowl. Garnish with fresh cream, coriander and slivers of pistachios.

Served with

Serve with just some plain basmati rice - this requires nothing more.