Pistachio-Crusted Chicken Breast

By Marsha Gardner
@mrdick1950

I found this recipe in the New York Times over 20 years ago. I was sitting in an airport waiting for a flight and happened to pick a copy of the paper. I am so glad that I did. This a special occasion meal at our house.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Ingredients

1: banana
1/2: mango
1 large: egg
4 Tbsp: garam masala
1 1/4 lb: salted pistachio nuts, shelled, about 2 1/2 cups
: kosher salt to taste
4: chicken breast halves, skinless and boneless, split in half, about 3 pounds
1 1/2 c: clarified butter
4 Tbsp: coriander seed
3 Tbsp: cumin seed
2 tsp: black pepper corns, whole
3 Tbsp: cardamom seed
2 stick: cinnamon
1 tsp: whole cloves
1/2: nutmeg, freshly grated

How to Make Pistachio-Crusted Chicken Breast

Step-by-Step

1Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Place the nuts on another plate.
2Remove from the blender and place the fruit-spice mixture on a plate.
3Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
4Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
5Roast the ingredients, except the nutmeg, one by one in a dry skillet over medium heat until fragrant. Allow to cool, then remove and discard the papery shells of the cardamom and place the seeds, with the other ingredients, in a spice grinder or electric blender and pulse to a fine powder. Mix in the grated nutmeg. Can be stored in an airtight jar. Makes about 10 tablespoons.