Joint the chicken. Mince ginger and garlic very finely then mix with salt and rub on to chicken pieces. Crush saffron in a mortar or with the end of a rolling pin. Mix with cream and yoghurt. Add to the chicken and mix well. Toast almonds and hazel nuts and chop finely. Chop onions finely and quarter potatoes. Heat some oil in a large saucepan and fry onions until golden brown. Add chicken and yoghurt. Cook until liquid evaporates before adding the nuts and chilli powder. Cook and stir adding a little water if necessary. When the chicken is half- cooked add the potatoes. Continue cooking till chicken is tender and gravy thick.
Note: Preparation time 30 minutes, Cooking time 1 1/4 hours, To serve 4-6