Melt the ghee in a large, deep frying pan over medium heat. Add onion & cook, stirring occasionally, for 5 minutes or until softened. Add garlic & cook for 1 minute or until fragrant.
Add all 8 spices. Cook, stirring, for 1 minute or until fragrant & well combined. Add the tomato paste & cook, stirring, for about 30 seconds to cook the paste a little.
Add salt & chicken; stir to coat in the mixture. Add cream & broth. Stir until combined. Bring chicken to a boil then reduce the heat to a steady simmer - about medium-low. Cook, uncovered, stirring occasionally, for 25 minutes or until chicken is thoroughly cooked & sauce is thickened somewhat. Removed cardamom pods.
Add juice & stir until well combined. Garnish with cilantro leaves.