Heat oil in a sauce pan, add cardamom, clove, pepper corn, star anise and saute for 2 minutes.
Add onions, ginger, garlic, green chillies and chopped tomatoes.
Stir for a while till the onions and tomatoes are soft and blended, about two minutes.
Stir in chicken masala powder, chilly powder, tomato puree, turmeric and fry till fragrant for a few seconds.
Cool the contents and grind it with cashews soaked in water to a fine paste.
Empty the ground paste into a saucepan.
Add shredded chicken, chicken broth, milk, salt and slowly bring it to a boil. Reduce heat and simmer for 10 minutes.
Add saffron soaked in milk, honey or sugar, kasoori methi and fresh cream.
Stir and check for seasoning. Switch off the flame.
:- Garnish with coriander leaves and serve immediately.
:- Serve with hot naan or parantha.
Note:- Broil kasoori methi on a tawa/griddle plate till fragrant and crush it between your palms. Add it to the dish.