Marinate the chicken with Ginger Garlic paste, salt, Red chili powder, Turmeric Powder and Tandoori Powder. Leave it aside for 30 minutes.
Add oil to a pan. Add Green Cardamoms, cloves, Cinnamon sticks and Star Anise. Roast for 2 minutes.
To that add Dry red chilies, coconut powder, cashews, coriander seeds and whole black pepper. Roast till everything changes color and you can smell the aroma.
Let it cool down and grind it to a fine powder.
Add ghee to another pan.
Add green chilies and let them splutter.
Add curry leaves.
Add the cubed onions and cook till they turn transparent.
Add coriander leaves
Add the marinated Chicken.
Add around 1/2 cup of water and cover the pan with a lid and let it cook on low to medium flame for 15-20 minutes, stirring a couple of times in between to ensure the chicken is cooked evenly.
Add more coriander leaves.
Add the spice powder made earlier.
Cook properly stirring every few minutes.
Serve hot along side with daal and chawal or with Tandoori Roti.
You can always reduce the no. of red chilies or green chilies used to make it less spicier.
The Cashews should not be substituted with another nut as it not only adds the nutty flavor but also goes well balancing the spice from the chilies,
The spice powder can be made well in advance and kept in the refrigerator for 2-3 weeks.