Heat the oil in a large saucepan on a medium heat and add the whole spices (cloves, cardamom, cinnamon, star anise) and cook for 1-2 minutes.
Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute then add the ground spices (coriander, cumin, turmeric and chilli powder). If they start sticking add the water and stir to form a paste. Stir for 2 minutes to keep the spices from sticking.
Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce. Cook for a couple of minutes then add the stock and simmer for 15 minutes.
Stir through the cream, season to taste and add the coriander. Serve!