In a large bowl, mix together chicken, yogurt, red chili powder, turmeric powder, garam masala. Cover it and let it sit for atleast 30 minutes. 

1/2 cup cashews soaked in 1/2 cup water or milk for 10-15 minutes.

In a blender, grind cashew nuts and coconut together with some water or milk into smooth paste.

Note:  You can use coconut milk instead of using coconut. Substitute amount of water with coconut milk.

In a blender, puree onion and green chilies together.

Heat some oil or ghee in a pan. Add black cardamom, star anise and bay leaf to it. 

Add onion paste, ginger-garlic paste and let it cook till the mixture starts drying out. It will take around 7-10 minutes.

Add red chili powder, turmeric powder, coriander-cumin powder and garam masala to it and again cook it for 2-3 minutes continuously stirring.

Mix in the cashew-coconut paste and marinated chicken. Add 1-2 cup of water adjusting the consistency.

Cover the lid and cook it for 20 minutes or till the chicken is done. Normally, it done when the meat starts leaving the bone.

To make it more rich, add some cream or half and half.

Garnish with chopped coriander leaves and serve with rice or rotis or naans.