CHICKEN MARINADE:
Add all marinade ingredients to a large bowl or tupperware container and mix well. Dice chicken into 2 -3cm chunks.

SAUCE BASE:
Add 2 tbsp of ghee to large sauce pan and bring to medium heat. Add in 4 green cardamoms and saute for 30 seconds, add in onions and 1 tsp of salt. Cook onions until they soften and turn a light golden colour (do not burn or char them).

Add in 15 cashews and 10 almonds toss through and cook for 1 minute. Turn off heat and allow to cool enough for your blender. Into your blender add onion nut mix, 165ml of coconut milk and blend into a smooth paste. Set this aside for now. Add some of the broth if too thick.

Add 2 tbsp oil and heat. Add in while spices and saute for 1 min.

Add in chicken and chillis and saute for about 5 mins until the chicken is just turned white

Add in the blended onion nut paste and remaining broth and bring to the boil

Add in salt, coriander and chilli powder.

Cook for about 1 hour or more until gravy is thick to you liking. I usually find its a bit longer than an hour.