Clean and cut chicken into one-inch sized cubes. Marinate chicken in yogurt, lemon juice, salt, green chilli paste, ginger and garlic pastes for half an hour.
Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink.
Boil pistachio nuts in one cup of water for ten minutes. When cool, rub them to remove skin. Slice eight to ten pistachio nuts and keep aside for garnishing.
Grind remaining into a smooth paste in a blender. Add marinated chicken to the cooked onion paste and cook on high heat for five to seven minutes.
Add pistachio nut paste, cardamom powder and one cup of water. Bring it to a boil and then add salt.
Cook on dum for ten minutes. Finish with fresh cream. Serve hot, garnished with slivers of pistachio nuts.