Pistachio and yoghurt chicken curry (Pista nu murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 90) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi)" for Greek yoghurt.

  • shelbstirr on April 24, 2026

    I really like this! As others have said, there are a lot of subtle but richly layered flavors, the pistachios make the gravy really yummy. I actually preferred serving this without the additional yogurt. I did use 1.5t salt + a pinch on the onions while they were caramelizing. I also reduced the liquid by a half cup.

  • IvyManning on March 10, 2026

    Like most recipes in this book, I found it just meh. Not worth the effort for flavor payoff.

  • SKidd on January 22, 2026

    Had pistachios we didn’t use at Christmas time for once, so gave this a try. Delicious. We were a little short on chicken so added some paneer, which was excellent. (Paneer/chickpea might be a good veg version)

  • peacheater on December 20, 2025

    This is one of my favorites and I often make it for parties. It works well doubled. The recipe seems to call for more liquid than it needs so I would add about half what it calls for and only add more if you need it.

  • Lepa on May 16, 2023

    We didn't love this. The effort to result ratio didn't work for me and the spice profile also wasn't great. Not a repeat for us.

  • bernalgirl on February 16, 2023

    This is a mild but complex curry that my family absolutely loved. I halved the cinnamon per family preference but otherwise followed the recipe. The ground pistachios in combination with chicken broth and a bit of yogurt resulted in flavorful chicken with more and lighter gravy than the photograph suggests. I liked this finished with a squeeze of lemon and chopped pistachios, would consider pomegranate arils next time.

  • mondraussie on October 25, 2021

    Lovely curry, couldn't get chicken thighs so had to use breasts, which as ever turned out dry and a bit flavourless. Next time, will make sure to use chicken thighs..

  • etcjm on June 12, 2021

    Adding this note and seeing all of the previous notes it seems I'm late to the party, again. Used fillet as that's what I had. Really good balanced curry with layering of unusual flavour. I was lazy and didn't get the electric grinder for the cardamom, I will next time. I also halved the cinnamon as I'm not a fan. Creamy, tasty will do again. I was reluctant to do a recipe out of this book as a couple of others recipes were just meh, so time for me to give it another chance. I agree with the note about trying it vegan, it's rich before you add any dairy and would work.

  • e_ballad on April 23, 2020

    I was less enthused with this curry than the other reviewers. It’s quite a gentle curry & very child friendly, with minimal flavour from the pistachios. Our end product differed significantly from the recipe’s photograph, with ours being a much more ‘wet’ curry. All in all, this is ok, but it is unlikely to make a repeat performance.

  • katy1729 on August 29, 2019

    29/08/2019. Served with Caramelized onions & jeera rice. Used 1/2 the stated amount of chicken and added 3 red peppers with the onions. May add more other vegetables next time. Used tinned tomatoes and 0% fat yogurt. Very tasty - would definitely make again.

  • meggan on April 15, 2019

    We did not think this bland either. Used labneh instead of greek yogurt to good effect. Upped the garlic a tad.

  • lkgrover on April 13, 2019

    This is surprising Indian curry in that it is not spicy-hot, but still flavorful.

  • Totallywired on November 14, 2018

    Phenomenal. Rich and balanced, great consistency to the sauce. Needs loads more salt then the recipe calls for, but easily corrected before serving.

  • TrishaCP on April 02, 2018

    We loved this curry. I did freshly grind my cardamom seeds- I'm not sure if that made a difference in flavor. I also didn't serve it the day I made it but two days later, which usually improves the flavor. Since caramelizing onions is the step that takes the longest for this otherwise fairly easy curry, I just started that right away as the first step and got the onions going while I took care of the ginger/garlic paste and pulling together the other ingredients. I used gochugaru as the chili powder and it was a good level of heat for this type of dish.

  • Rutabaga on March 11, 2018

    The pistachios lent this curry a nice richness without any cream. It would be a good vegan dish if made with vegetables in place of chicken; jackfruit might be nice. I liked the warm, rich spices that gave it a more subtle flavor than some curries. My six-year-old usually won't eat curry, but he ate some of this one without complaint. Personally, I didn't find it bland. In fact, I think the flavors are fairly sophisticated, but you may want to increase the spice amounts if you like more oomph or if your spices are old. Since it's wintertime, I used a can of whole Cento tomatoes, together with their sauce, in place of fresh ones. I had doubled the recipe, and a 28 ounce can of tomatoes was perfect. Instead of cubing the chicken prior to cooking, I added the whole boneless skinless thighs to the pan, then shredded it after it was fully cooked.

  • Frogcake on October 27, 2016

    We loved this curry and combination of spices. I may have added more ginger than directed as it had a lovely tang (not bland as someone else experienced). I used pork tenderloin in place of chicken and green tomatoes from my garden. We will have this one again!

  • babyfork on March 18, 2016

    Made this on St Patrick's Day. Well, the pistachios are green, I guess! Anyway, we all thought this was a keeper. Sammy really liked the chicken, although she didn't eat all of the onions in the sauce, but that's just her. I did take the time to get them nice and deeply caramelized. As the other reviewers mentioned, it's not spicy, but I don't think it was bland. This is a good curry for kids or the unadventurous eater, but that doesn't mean it's boring. Paired with coconut rice. Will make again.

  • Pigeoncottagekitchen on March 20, 2015

    I thought this was a little bland. The are nicer chicken curries in this book - Mum's is my favourite.

  • lilham on March 15, 2015

    Lovely korma. Not spicy so it's good for young children.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.