Wash, trim and cut the chicken into 1 1/2 inch sized pieces.
Peel, quarter and boil onions in 1 cup water. Drain, cool lightly and grind to a fine paste. Peel ginger and garlic and grind to a fine paste. Whisk yogurt and keep aside.
Soak pistachio nuts in hot water for 10 minutes, drain and peel. Wash, remove stems and finely chop green chillies. Reserve a few peeled pistachio nuts for garnish.
Grind the remaining peeled pistachio nuts with chopped green chillies to a fine paste, adding a little water.
Heat oil in a pan, add boiled onion paste and sauté for 3-4 minutes or until the oil starts oozing out. Ensure that the colour of the onions does not change to brown.
Add ginger-garlic paste and stir-fry briefly. Add coriander powder, white pepper powder and salt; mix well. Stir in the pistachio and green chillies paste and cook for 1 minute.
Add chicken pieces and sauté for 2 minutes. Reduce water, add 1 cup water and simmer for 4-5 minutes or until the chicken is completely cooked. Stir in yogurt and continue to simmer for 2 minutes, stirring occasionaly.
Stir in fresh cream, sprinkle garam masala powder, remaining pistachio nuts and serve hot.
