Chicken in Pistachio Sauce (Pista Murg)

Persian and Indian trade saw the introduction of these Kermit the frog colored nutty pistachios into Indian cuisine. Korma is to braise meat in fat. You will usually find that Korma is either red curry color, or white, but in this unique dish, I make korma with pistachios and that gives it a unique green color. Found in recipe books dating 1700 AD, this is an old recipe.

Chicken in Pistachio Sauce (Pista Murg)



Chicken Marinade:

1 lb boneless skinless chicken breasts, chopped in 2-inch cubes

1 Tablespoon garlic, minced

1 Tablespoon ginger, minced

1 Tablespoon jalapeno, minced

1/4 cup plain Greek yogurt

1 teaspoon of sea salt

4 Tablespoons ghee


Pistachio Sauce:

1/2 cup white onion, roughly chopped

1/2 cup heavy whipping cream

1/2 teaspoon ground turmeric

1/2 cup pistachios (without the shells)

1/2 bunch cilantro along with the stalk, roughly chopped

1 cup of water

1 teaspoon of sea salt



1/2 teaspoon ground black pepper

1/4 cup chopped cilantro



  • Marinade the 'Chicken Marinade' ingredients in a medium-size mixing bowl. Set aside for a few minutes until you prepare the 'Pistachio Sauce.'
  • Prepare the 'Pistachio Sauce' in a good quality blender (such as Vitamix). Set aside.
  • In a 3 qt Dutch oven or saucepan, over medium heat, melt ghee.
  • When ghee has melted, add the chicken marinade and saute for 15 minutes, stir once every 3 minutes. While the cooking cooks, all yogurt will be absorbed by the chicken and you will see ghee being released by chicken towards the end of 15 minutes.
  • Pour pistachio sauce and stir to combine. Reduce heat to low.
  • Cover and cook on low heat for 15 minutes. Garnish and serve.

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