Make the garam masala: In a pan on the stovetop, dry roast the cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves on medium heat for 3-4 minutes. Stir them to heat evenly. Once they smell great, turn off the heat and let them cool.

Transfer the whole spices to a blender jar or spice grinder and grind them into a coarse powder. Use 1.5 tablespoons of this garam masala spice mix for the recipe.

Marinate the chicken: Mix yogurt, red chili powder, turmeric, salt, and ginger garlic paste in a bowl. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes.

Prepare the cashew paste: Soak cashew nuts in hot water for 20-30 minutes. After soaking, blend them with a couple of tablespoons of water until smooth. Set aside for later.

In a wok, heat ghee and add the chopped onions. Sauté until they become brown, which should take about 15 minutes.

Once the onions are browned, add the marinated chicken to the wok. Stir with a spatula to cook the chicken evenly.

Add the tomato puree and continue to cook, moving the chicken around to coat it in the spices and tomato puree.

Cover the wok and let the chicken simmer on low-medium heat for 5 minutes.

After 5 minutes, remove the lid, add the cashew paste, and mix well.

Add the garam masala powder, thin the sauce with a little water, and ensure nothing sticks to the bottom.

Pour in the cream and mix well. Cover the wok and let the curry simmer for another 5 minutes.

Remove the lid, taste, and adjust seasoning if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts before serving.