Place a large high-rimmed pan over medium-high heat. Add the ghee and green cardamom pods and fry for 30 seconds. Add the sliced onion and sauté for 4 minutes, or until soft and golden. Add both nuts and salt to taste, and sauté for 1 minute. Remove and let cool for 30 minutes. Do this step while the chicken is marinating.

Add the onion and nut mix to a blender or food processor along with the yogurt, and blend to a smooth, rustic paste. Set aside.

Using the same pan, place it back over medium-high heat. Add the ghee and allow it to melt. Add the dried bay leaves, green cardamom pods, whole cloves, and cinnamon stick, and toast for 1 minute.

Add the marinated chicken, including all the marinade in the bowl, and sear for 4 minutes on each side.

Add the onion and nut mix, chicken stock, garam masala, coriander powder, red chilli powder, green chilli, and seasoning to taste, along with enough water to just cover the chicken if needed. Mix well and bring to a simmer. Reduce the heat to low, cover with a lid, and simmer for 35-40 minutes, or until the chicken is extremely tender and well past the safe internal temperature of 74°C (165°F).

Place a saucepan over medium-high heat. Add the ghee and all the rice spices (bay leaf, cardamom, cumin seeds, cloves, star anise), and toast for 1 minute. Add the basmati rice and toast for 45 seconds. Pour in the water, bring to a boil, cover with a lid, reduce the heat to low, and cook for 14 minutes. Turn off the heat and leave the lid on for 5 minutes. Remove the lid, discard the whole spices, add the coriander (optional), fluff up the rice with a fork, and serve.

Back to the curry: remove the lid, discard the bay leaves, cardamom pods, cloves, and cinnamon stick, check the seasoning and adjust accordingly, then add the coriander and mix well. Remove from the heat.

Serve the curry over the cumin rice, garnish with chopped coriander and naan bread. Dig in.