In a food processor or spice grinder, grind the pistachios to a fine powder and set aside.
4 oz Pistachios
Mix the ginger and garlic in a pestle and mortar to a coarse paste and set aside.
2 inches Ginger root, diced, 4 cloves Garlic, diced
Put the oil in a wide-bottomed, lidded frying pan on medium heat and when it’s hot, add the onions. Cook for 20 minutes until caramelized.
3 Tbsp Olive oil, 2 ea Onions, sliced into thin rings
Add the garlic and ginger paste, and cook for 3 to 4 minutes before adding the tomatoes.
2 ea Tomatoes, diced
Put the lid on the pan and leave the tomatoes to cook for around 6 minutes until they break down.
Add the black pepper, garam masala, chili powder, coriander, cardamom, and salt. Stir.
1/4 tsp Ground black pepper, 1 tsp Garam masala, 1/2 tsp Chili powder, 1 Tbsp Corriander, crushed, 1/2 tsp Cardamom, 2 tsp Cinnamon, 1 tsp Salt
Put the chicken pieces into the pan and, stirring, cook for 1 minute.
2 lbs Chicken thighs, boneless and skinless, diced
Add the ground pistachios, and stirring, cook for 1 minute.
Pour in the chicken stock. Lightly whisk the yogurt with a fork, then stir it into the pan.
1 cup Chicken stock, 4 Tbsp Greek yogurt
Pop the lid on the pan and leave to cook for around 15 minutes. Taste the dish for salt and spice. You may want to add a little water at the end of cooking to ensure a sauce and the consistency of thick cream.
To serve, spoon over a dollop of yogurt, throw a couple of chopped pistachios over the top and squeeze over the lemon juice. Serve with rice or naan.