Drop the pistachio nuts into the boiling water and leave them for about 20 mins. Do the same with the saffron, only this time, drop into the hot milk.
Mix the salt, pepper and lemon juice and tumble the chicken into this, making sure all the pieces are covered. Pop it into the fridge for about half an hour.
Melt the butter / ghee over a fairly low heat and drop in the cardamom pods. Stir around for a few minutes and then add the onion. Stirring occasionally, cook until the onions just start to brown. (And enjoy the aroma of the cardamom and onion frying gently â€“ mmmm amazing).
Add the garlic and the ginger and cook for a few mins before adding the coriander and the chilli powder. Almost immediately add the chicken and stirring all the time, cook until the chicken starts to brown. This should take about 5 â€“ 8 minutes.
Turn the heat down to low and add the yogurt and the saffron and milk mixture. Bring the whole lot to a slow simmer, cover and let it cook away merrily for about a quarter of an hour. Feel free to check on it and give it an occasional stir so that it doesnâ€™t stick.
While the chicken is bubbling away, blend the pistachio nuts â€“ AND the water until it is smooth. Add this to the chicken, quickly followed by the cream. Again, give it a good stir, cover and let it simmer for about 15 minutes.
Stir in the Rosewater and remove from the heat.
Serve immediately with basmati rice and lemon wedges.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".