Parsi-style Chicken with Walnuts

Ingredients

In the original Croatian dish, Pijetao s orasima, the chicken is typically cooked in a tomato-based sauce with the addition of red wine. However, in this Parsi adaptation, the tomato base is replaced with a creamy walnut sauce, which adds a unique and distinct flavor profile to the dish. The spices used in the marinade and sauce are also adjusted to reflect the traditional flavors of Parsi cuisine. We alse have the original recipe for Pijetao s orasima, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (120g) walnuts, soaked and ground into a paste 1 cup (120g) walnuts, soaked and ground into a paste
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the cumin seeds and green chilies to the pan and sauté for another minute.
5. 5.
   Add the marinated chicken to the pan and cook until it is browned on all sides.
6. 6.
   Reduce the heat to low and add the ground walnut paste to the pan. Stir well to combine.
7. 7.
   Cover the pan and let the chicken cook in the walnut sauce for about 15-20 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste and garnish with fresh cilantro.
9. 9.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Walnuts — Soak the walnuts in water for a few hours before grinding them into a paste. This will help in achieving a smooth and creamy texture for the sauce.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• To make the dish more indulgent, you can add a splash of heavy cream to the walnut sauce.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the pan and simmer until the sauce thickens.

Serving advice

Serve Parsi-style Chicken with Walnuts hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or naan bread.

Presentation advice

For an elegant presentation, arrange the chicken pieces on a platter and pour the walnut sauce over them. Garnish with a sprinkle of chopped walnuts and fresh cilantro leaves.