Penderl with Pine Nuts – Murgh Niyoza

Kashmir, the beautiful Himalayan state in northern India, is abundant in pine trees. The kernels go to markets throughout the country and are used in many sweet and savory dishes. The garnish of this dish is quite extraordinary and conjures up images of banquets at the maharajas. This classy yet simple chicken dish is easy to make ahead of time and reheat just before eating.

Preparation time: 15 min, cooking time: 10 min

Heat the oil. First add the chili peppers, then mix in the ginger-garlic paste. Add onions and saute until translucent. Then add garam masala powder, turmeric and salt and mix well.

Stir in the shredded chicken and heat through.

Sprinkle with pine nuts, currants and chopped mint and serve hot with Indian bread (chapati or roti).

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