Chop the almonds and pistachios finely using a food processor or with a knife. Heat the ghee in a medium-sized saucepan and gently fry the onion until golden. Add garlic and ginger and fry briefly. Add the ground spices and cinnamon, chicken and chickenstock and simmer, covered tightly, for 30 minutes. Stir the nuts into the yoghurt and add the yoghurt and the saffron with its water)to the rest of the curry. Bring it to the boil and then turn down the heat and simmer uncovered for 10 minutes. Season to taste. Before serving remove the chicken breasts and take the meat off the bone, shredding it or breaking it into chunks. Serve the curry on basmati rice sprinkled with a few roughly chopped pistachios.
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