Pistachio Chicken From India Recipes

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO-CRUSTED CHICKEN BREASTS

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA

Steps:

• Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
• In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

PISTACHIO CHICKEN FROM INDIA

Steps:

• Drain the boiled onions, cool lightly and then grind to a fine paste.
• Reserve a few peeled pistachios for garnish and grind the remaining with the chopped green chillies to a fine paste, adding a little water as you do so.
• Heat oil in a pan.
• Add the boiled onion paste and saute for 4 minutes or till the oil begins to separate.
• Ensure that the colour of the onion does not turn to brown.
• Add ginger and garlic pastes.
• Stir-fry briefly or until the raw smell of the same is gone.
• Add corriander and white pepper powders and salt to taste.
• Mix well.
• Stir in the pistachio-green chilli paste and cook for a minute.
• Add chicken pieces and saute for 2 minutes.
• Reduce heat, add 1 cup of water and simmer for 4-5 minutes or till the chicken is completely cooked.
• Stir in yogurt and continue to simmer for 2 minutes,stirring occasionally.
• Stir in fresh cream.
• Sprinkle garam masala powder and serve hot with naan!

TANGY CHICKEN WITH PISTACHIOS AND FRUIT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
• Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

PISTACHIO CRUSTED CHICKEN

Steps:

• 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
• 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
• 3. Preheat the oven to 350 degrees.
• 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
• 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
• 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
• 7. Bake for 25-30 minutes.
• 8. Serve with Mustard Cream Sauce if desired.