Combine yogurt, curry powder, ginger garlic paste, and salt in a bowl.
Stir and then add chicken.
Cover and refrigerate 1-2 hours, preferably overnight.
Remove the chicken from the fridge and let it come up to room temperature.
Preheat the broiler and line a roasting pan with aluminum foil.
Place the chicken in the prepared roasting pan, squeeze some lemon juice over the chicken and then place it in the oven for 10-12 minutes.
While the chicken is roasting, heat some oil in a large skillet over medium heat.
Add the coriander seeds, cumin seeds, black peppercorns, bay leaves, Star anise, and cinnamon, cook for 1 minute.
Add the shallots, tomatoes, cashews, green chilies and cook for an additional 2-3 minutes.
Add the fresh garlic, fresh ginger, tomato paste, and season with salt cook until fragrant.
Add water and cook for 15-20 minutes.
Discard the star anise, cinnamon, and bay leaves.
Remove the mixture from the heat and let it come to room temperature.
Blend the mixture and then pass it through a sieve.
Place the chicken in the smooth mixture and simmer for 15-20 minutes.
Season with salt.
Garnish with cilantro if desired and serve over basmati rice