Tasty PistaWala Chicken Recipes With Jeera Rice

PistaWala Chicken Recipes

PistaWala Chicken Recipes is a pistachio rich chicken gravy dish with other dry spices and other basic ingredients.chicken pistawala taste yummy with jeera rice


  • 800 gram of boneless chicken pieces cut into 8 small pieces.
  • A half cup of curd well beaten well.
  • 3 medium size onions.
  • 3 tbsp of ginger garlic paste.
  • 5 tbsp cooking oil.
  • Half tsp of dry spices  (garam masal) powder
  • 1 tbsp of coriander powder.
  • Half teaspoon white pepper powder.
  • Salt to taste.
  • A half cup of fresh cream.


  • 1 Cup pistachio paste –soaked in water and pealed.
  • 3 finely chopped green chilies.
  • Chopped coriander leaves.


  • In hot water soak pistas for 10 minutes,drain and peel the pistachio for paste and keep some for garnishing.
  • Use grinder to prepare the fine paste of pistachio nuts (soaked and pealed),chopped fresh coriander and chopped green chilies and add some water also.
  • Prepare onion paste also
  • In a thick coated frying pan or kadhai add oil and heat up, next add onion paste and sauté it 4-5 minutes keep the flame low.
  • Heat the pastel till oil separates and paste get dry. Do not burn the paste.
  • Add ginger garlic paste and sauté it in a low flame.
  • Add salt, coriander powder, and white pepper powder and sauté it well.
  • Next, add pistachios and green chili paste and sauté it in low flame for 4 minutes.
  • Add chicken pieces in the mixture completely and sauté it in low flame for 2 minutes.
  • Add 2 cup of water in a pan and let it cook the chicken pieces in low flame for 30 minutes or until the chicken gets completely cooked. keep the pan covered.
  • next, Add yogurt in the frying pan add let it cook for 2 minutes. Stir it continuously.
  • add fresh cream and sprinkle dry spices powder (garam masla) and give a nice stir.
  • take PistaWala Chicken Recipes in a serving dish add sprinkle pistachio nuts and fresh cream.



  • Basmati rice 2 cups.
  • Cumin seeds(jeera) 3 tbsp.
  • 1 medium size sliced onion.
  • 3 green chili chopped.
  • bay leaf 1 small size.
  • 3 green cardamom(Chooti Elaichi).
  • 2 tbsp desi ghee or cooking oil.
  • 4/5 cloves(Laung).
  • 1 small cinnamon stick(Dalchini).
  • salt to taste.
  • chopped coriander
  • 4 cups of water.


  • Use pot or pressure cooker to heat oil or ghee.
  • one by one add all the dry spices(bay leaf, cloves, cardamom, jeera, and cinnamon) and saute well.keep the flame low.
  • next, add sliced onion and chopped chili and saute it well till it turns golden not overheat it will stick to the pan.
  • add soaked and drained basmati rice into the pan and roast it for 2 minutes.
  • add 4 cups of water and salt.
  • for pressure cooker cover the cooker and cook on high heat for 1 whistle.
  • for pot keep the flame low until water is absorbed.then cover and cook until done.
  • once pressure goes off open the lid.
  • fluff up the rice gently.
  • you can add more ghee if desired.and garnish with chopped coriander leaves.



  • do not use chicken with fellow skin with flash.
  • cut chicken properly at the joint otherwise during cooking chicken meat will loose from the bones.
  • cook in constant low to moderate flame this will cook the chicken pieces uniformly and it will keep the chicken juicy and tender.
  • cooking chicken in high flame squeeze out the juice and shrink the chicken pieces.