Cut chicken (1 1/2 kg) into bite-sized boneless, skinless pieces.
Seed the cardamom pods (6). Dry-roast coriander seeds (1/2 tsp), cumin seeds (1/2 tsp) and cinnamon over low heat, then grind with cardamom seeds, peppercorns (8) and cloves (6) to a fine powder. Finely chop almonds (100 g) and pistachios (65 g).
Heat ghee or oil (2 tbsp) and fry onion (1) until golden. Add garlic (4), ginger and chicken (1 1/2 kg); fry rapidly 5 min. Add ground spices and stock (125 ml); simmer covered 30 min.
Stir ground nuts into yoghurt (250 ml); mix saffron (1/2 tsp) with 1 tsp hot water. Add both to pan, bring to boil, simmer uncovered 10 min. Season with salt.