1. Wash chicken under cold water.
2. Pat dry with absorbent paper.
3. Cut chicken into 3 cm wide strips.
4. Heat ghee in a pan, add onion, chilli and ginger and cook until the onion is soft and golden.
5. Cook the saffron strands in a dry pan over a low heat until dry and crisp, stirring constantly. Cool.
6. Place strands in a bowl; crush with the back of a spoon.
7. Add hot water to dissolve.
8. Add the chicken strips, salt, pepper and cardamom to onion mixture in pan and stir to coat chicken with spices.
9. Add saffron to the pan with the cream.
10. Simmer, uncovered, for 10 mins.
11. Peel mango and slice flesh from the stone.
12. Add to the pan and cook a further 4 mins until the mango is heated through and slightly softened.

To make Mint and Yoghurt Raita:

1. Mix ingredients together.
2. Serve chilled.