This Allyson Gofton recipe is mild, sweet and deceptively rich.
Serve with plenty of boiled basmati rice to soak up the thin sauce.
- ¾ cup unsalted pistachio nuts
- 4 onions, peeled and sliced
- 10 cloves garlic, crushed and peeled (or 2 tbsp freshly minced garlic)
- 5cm piece ginger, peeled (or 4-5 tsp freshly minced)
- ¼ cup oil
- 1 kg whole chicken
- 8 green chillies, halved and deseeded
- 2 tbsp ground coriander
- 2 tsp salt
- 1 tsp white pepper
- 1 cup chicken stock
- 1 tsp garam masala
- ½ cup cream
- ¼ cup thick yoghurt
- fresh coriander or parsley
- about ½ cup extra pistachio nuts
- Grind the pistachio nuts to a fine paste in a coffee grinder or food processor. Set aside.
- Boil the onions in 2 cups water over a low heat for 15 minutes until tender. Drain and place into a blender with the ginger and garlic, and process until smooth.
- Heat 1-2 tbsp oil in a frying pan and cook the onion paste for about 10 minutes over a low heat, stirring regularly until the onion is soft.
- While the onion is cooking, use kitchen scissors to cut the chicken (including bone) into 4-5cm size pieces. Heat the remaining oil in a frying pan and brown the chicken pieces evenly. Set aside.
- Add the green chillies, coriander salt and pepper to the onion paste and cook a further minute.
- Then add the chicken pieces, ground pistachio nuts and chicken stock. Cover and simmer gently for 20-25 minutes until tender.
- Stir in the garam masala, cream and yoghurt just before serving. Serve garnished with coriander and extra pistachio nuts.