Heat the oil in a large pot over medium heat. Add the chicken and cook until browned. Transfer to a plate.
Add the butter, garlic, ginger, garam masala, curry powder and cardamom pods to the pot. Stir until fragrant. Add the tomato paste, coconut cream and chopped tomatoes. Simmer for 10 minutes.
Add chick peas and cooked chicken and cook for a further 10 minutes or until chicken is cooked through.
Garnish with fresh coriander and cashews. Serve with rice and naan bread.