Cut the chicken at the joints (6 pieces) and the breast into 6 pieces. Clean, wash and towel dry. Then rub the chicken with salt and lemon juice and leave to rest for 15 minutes.
Blend together cream cheese, yoghurt and whipping cream until smooth so there are no lumps. Grind together fennel, mace, nutmeg, star anise and pepper.
Add the dry ground spices, garlic paste, chopped green chilies salt, saffron and one tbs oil to the cheese mixture and mix well to make a smooth paste. Massage the chicken pieces with this mixture thoroughly and marinate for 4-6 hrs.
Place the marinated chicken in the oven for 20 minutes on convection roast or you may also broil them on high s for 5 - 8 minutes on each side and when it starts browning a bit, remove and keep aside to cool. The chicken may not be completely cooked, but it doesn't matter because we'll be cooking it in the korma again. We just want to give it a grilled look. The 3rd option is to barbecue them lightly. Do not brown the chicken pieces.
Heat the oil in a heavy bottomed pot.
Sizzle the whole spices (Black and green cardamoms, fennel seeds, star anise, mace, nutmeg and pepper corns in the vegetable oil for 10 seconds then add fried onion paste, coriander powder, green chilies and yoghurt. Mix well.
Now transfer the broiled chicken with all its juices to the pot. Adjust the salt and simmer for some time till the chicken is completely cooked (10- 15 minutes). Add some water if the gravy is too thick. Finally add the whipping cream, simmer for 2 more minutes and serve hot garnished with some chopped coriander. Enjoy!