Curry cut the chicken marinate it in turmeric and salt and lemon.
Soak nuts in warm water for an hour.
Blanch tomatoes and take out their skin. You can use tomato puree instead. Grind all soaked nuts into a smooth paste
In a pan heat oil, add cinnamon, star anise, cardamom, cloves and fry for a minute then add whole garlic and ginger, green chillies saute for a couple of minutes. Add onions…now fry onion until they become golden brown, add tomatoes or puree.
After tomatoes are well cooked and start leaving oil, switch off from the stove and let it cool completely. Grind this in a smooth paste.
Now in the pan heat ghee, add red chilies when they start changing color add onion tomato paste and saute for 3 minutes, add chilli, coriander, cumin powders and cook them well for 2 min on medium-high flame stirring continuously. Add chicken, giving a good stir coating all the masala on the chicken, slightly brown the chicken then cook it with the lid on.
After 5 minutes add 1 cup of hot water and bring it to a gentle boil now add almond cashew paste, mix well. cook further for 5 minutes. Add garam masala powder, kasoori methi. Adjust the salt. Add some finely chopped coriander and cook further for 5 minutes.
If you enjoy sweeter taste you can add honey.
Garnish it with some nuts, raisins and coriander.
Serve it with tandoori roti, naan, rice.