Pistachio-Crusted Chicken Breast

Name: Pistachio-Crusted Chicken Breast
Yield: 8
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; GARAM MASALA; 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

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 vote5

Comments:

2 Comments

Serves:

Ingredients

Add to Grocery List

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
GARAM MASALA
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

Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Place the nuts on another plate.
Remove from the blender and place the fruit-spice mixture on a plate.
Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
Roast 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.