Home / Recipes / MURGH PISTA KORMA


  • Chicken breast  100 gms
  • Mushrooms  40 gms
  • Pistachios  10 gms
  • Salt  04 gms
  • Cardamom  02 gms
  • Mace  02 gms 
  • Cashew nuts  80 gms
  • Onions  40 gms
  • Ginger garlic paste  10 gms
  • Whole garam masala  05 gms
  • Yoghurt  60 gms
  • Oil  30 ml
  • Turmeric  02 gms
  • Coriander powder  05 gms



  • Boil the onions with the whole garam masala until soft
  • Remove from the flame and remove the whole garam masala. Make it into a fine puree
  • Heat oil and add the boiled onion paste and let it cook for about half an hour
  • Add the ginger and garlic paste and cook well, add the yoghurt
  • Cook well , add the turmeric powder, and the coriander powder
  • Finish the gravy with mace and cardamom powder
  • Sauté chopped mushroom and pistachio to prepare the stuffing for the chicken
  • Slit the chicken breast and stuff it with mushroom and pistachio mixture and roll it. Cling film the rolled breast and steam
  • Poach the breast in the prepared curry and serve hot on a bed of asparagus