Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt then add to the processor the cashew, almond and poppy seeds and blend in to a fine paste

Marinate the chicken with salt, turmeric, garlic and ginger, and the nuts/spice paste you made and let it rest for a minimum of five hours or overnight in the refrigerator.

In a wok on a deep pan add 2 tablespoons of ghee and bring it to heat. Add cumin, coriander, fennel seeds, green cardamoms cook for 20 seconds then add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.

Add the marinated chicken and continue cooking for about 5 minutes until the chicken in partially cooked through then add chili powder and freshly cracked pepper. Continue cooking for a couple more minutes.

Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. This should take about 5 to 7 minutes.

Stir in the tomato puree to the wok. Add some water, if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.

Garnish with some cilantro and serve with rice, naan or your choice of bread.