Clean and properly wash chicken. (If you use boneless chicken than cut the chicken into one inch cubes and don't boil.)

Marinate chicken in a mixture of Yogurt, lemon juice, salt, green chilies paste and ginger- garlic paste for an hour.

Place chicken in a pressure cooker add 1 and 1/2 cup water, close the pressure cooker lid and cook at medium flame for 1-2 whistles. Once pressure has released, open cooker.

Boil pistachio nuts for ten minutes. Let these cool down, and then remove skin.

Slice 8- 10 pieces nuts and keep aside for garnishing, later.

Grind remaining nuts into a smooth paste in blender.

Heat oil in a wok. Add cloves and cinnamon. Saute on medium heat for a minute.

Add boiled onion paste and cook for five minutes until onion paste start to change its colour to light pink.

Add chicken to the cooked onion paste and cook on high heat for five minutes.

Add pistachio nuts paste, left marination paste, cardamom powder and mix well. Add water. Bring it to boil and then add salt. Cook on dum for ten minutes.

Add fresh cream and mix well. Turn off the gas.

Garnished with pistachio nuts and serve hot.

Serve with Roti, Paratha or steamed basmati rice.