Preparation time: 15-20 minutes

Cooking time: 35-40 minutes

1. Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
2. Peel the pistachios.
3. To make the masala paste, put the onion in a blender jar. Add ginger, green chillies, garlic, coriander leaves and the peeled pistachios. Add ½ cup water and blend to a fine paste.   
4. Take the chicken in a large bowl. Add whisked yogurt, turmeric powder and salt and mix well.
5. Heat ghee in a kadai. Add cloves, black peppercorns, green cardamoms, bay leaf and cinnamon stick and sauté till fragrant.
6. Add the chicken and sauté on high heat for 3-4 minutes. Add the blended paste and salt and mix well.
7. Add ¾ cup water, mix, cover and cook for 15-20 minutes. 
8. Transfer into a serving bowl. Garnish with fresh cream, blanched and slivered American Pistachios and coriander sprig. Serve hot with steamed rice.