Chicken Kashmiri-style

From Cheryl Potts (again :)
Serves 4

1 fresh chicken approximately 1.5kg
2 tablespoons ghee or oil
1 medium-sized onion finely chopped
1 teaspoon ginger finely chopped
4 cloves garlic finely chopped
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cummin
1/4 teaspoon freshly milled black pepper
1/2 teaspoon cloves
1/2 teaspoon cardamom
1 chicken stock cube
150ml water
120g ground almonds
120g ground pistachio
280ml yoghurt
1/2 teaspoon ground saffron

Remove the skin from the chicken. Using a sharp knife cut away as much of the flesh as possible from the carcass. Cut the chicken into convenient sized pieces.

In a pan heat the oil and fry the onion until it is golden brown. Add the ginger, garlic and pieces of chicken and fry rapidly for about 5min. Add the spices, water and chicken stock cube and simmer for about half an hour. Blend the ground nuts with the yoghurt. Mix the saffron with a teaspoonful of hot water. Add the yoghurt and saffron and bring to the boil. Simmer for 10min before serving.

(From Spicy And Delicious by Priya Wickramasinghe, 1979)