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Combine yoghurt, lime juice, turmeric, garam masala, chilli, cumin, garlic and ginger in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add paprika, ground cashews, tomato puree, stock and chicken and marinate. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish with remaining cashews, chopped coriander and serve with rice.