Kashmiri Chicken from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol

Ingredients

• 6 cardamom pods
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 2 cm (¾ inch) cinnamon stick
• 1 1/2 kg (3 lb 5 oz) chicken or chicken pieces
• 125 ml (½ cup) chicken stock
• 5 cm (2 inch) piece of ginger, finely chopped
• ½ teaspoon saffron threads
• 250 ml (1 cup) thick plain yoghurt
• 2 tablespoons ghee or oil
• 4 garlic cloves, finely chopped
• 1 onion, finely chopped
• 6 cloves
• 8 peppercorns
• 75 g (½ cup) shelled pistachios
• 100 g (⅔ cup) blanched almonds