Cut chicken into large cubes, place in a large bowl.

Put ginger, garlic, lemon juice and olive oil into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.

Grind cloves, peppercorns, cardamom pods, and fennel seeds with a spice mill or mortar/pestle.

In a small food processor, combine freshly ground spices with cashews, chicken broth, and olive oil, process until fairly smooth.

Add sugar substitute, cinnamon, cumin, tumeric, coriander, pepper flakes, Garam masala, and ground cardamom, process till combined. Set aside.

In a large pan, cook chopped onions in 1 tablespoon olive oil until tender and translucent.

Add chicken and tomato paste, cook until tomato paste starts to brown and/or gets very aromatic.

Add chicken broth/spice mixture, along with heavy cream and yogurt.

Stir well, reduce heat to low, simmer for about 15 minutes.

When sauce has thickened, cashews, parsley and cilantro.

Stir well, continue to cook for another 5 minutes.

Serve over cauliflower rice.