Instructions: Cut the chicken into pieces as desired, use the bones and off-cuts to make up 600ml chicken stock. Boil the pistachios in 200ml water for 10 minutes.

Remove from the heat, drain and cool. Rub the nuts with your fingers so that the skins come off. Grind the pistachios with 4 of the green chillies and cream and reduce to a paste in a blender. Whisk the yoghurt with a fork. Fry the onions in the oil in a cooking pot until lightly coloured.

Add the ginger, garlic, garam masala and turmeric, bay leaves, white pepper and fennel seeds and fry for 2 minutes. Add the pistachio mixture and fry for 2 minutes. Add the chicken and saute for 5 minutes. Add the tomato, yoghurt, remaining chillies and salt to taste. Add the chicken stock or water and cook until done, about 15 to 20 minutes. Sprinkle with cardamom powder and coriander leaves just before serving.

A very delicate tasting and attractive dish whose taste and colour is derived from pistachios, the brighter the green colour, the better quality of nut. This dish deserves to be made from white meat so breast of chicken can be used of the whole chicken.

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