COOKING JUGALBANDI | PRESENTED BY CHEFS MARTIN YAN AND SANJEEV KAPOOR

PERFECT RECIPE TO TRY THIS EID

YIELD

4 servings

INGREDIENTS

12 ounces boneless chicken, sliced

MARINADE

2 tablespoons soy sauce

1 tablespoon cornstarch

SAUTÉED MIXTURE

1-1/2 tablespoons cooking oil

2 tablespoons ghee (clarified butter)

1/2 cup onion, diced

1/4 cup fresh cilantro stems, chopped

1 tablespoon ginger, minced

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon Chinese five-spice powder

3/4 cup tomatoes, diced

1/4 cup plain yogurt

1 tablespoon oyster-flavored sauce

2 teaspoons chili garlic sauce

1/4 cup half and half or heavy cream

1 tablespoon sugar

1/4 cup pistachio kernels, chopped

1/3 cup whole American pistachios

GARNISH

1 tablespoon cilantro, chopped, or green onions

INSTRUCTIONS

FOR THE MARINADE
Combine marinade ingredients in a bowl. Add the chicken; stir to coat.  Set aside.

FOR THE SAUTÉED MIXTURE

Heat a wok or stir-fry pan over medium-high heat until hot.  Add oil, swirling to coat sides.  Add the chicken; stir fry until browned, about 2 -3 minutes.  Set aside.

Add ghee, onion and cilantro; sauté until onion begins to sweat and soften, about 3 minutes.  Add ginger; sauté until fragrant, about 30 seconds. Add garam masala, cumin, coriander and five-spice; cook until fragrant, about 20 seconds. Add diced tomatoes, yogurt, oyster-flavored sauce and chili garlic sauce. Reduce heat and let simmer for 10 minutes, stirring occasionally.

Pour in half and half and sugar.  Add chicken with juices and chopped pistachios; cook until sauce thickens, 3 -4 minutes.

FOR THE GARNISH

Sprinkle with whole pistachios, chopped cilantro / green onions.  Serve over rice or noodles or with naan on the side.

Chef Martin Yan said,“Singing the praise of American-grown pistachios comes to me naturally. Their rich taste, texture, nutritional value, and beautiful pistachio-green color make pistachios the perfect ingredient for any global cuisine, and certainly in my Asian dishes. “I’m excited to show food lovers around the world that they can cook like Yan with American pistachios!”

Chef Sanjeev Kapoor said “Pistachios are not new for Indians. However, we have been using them mostly as a garnish on Mithais, Biryani etc. It is only in the last few years that Indians have started to snack on pistachios and American pistachios stand out because of their quality, consistency, and food safety. They are also one of my favorite ingredients to work with in the kitchen and add a unique flavor, texture, and nutritional value to any dish. Whether you are using them in a savory dish or a dessert, American pistachios are a versatile and flavorful ingredient and I highly recommend trying them in your cooking.”