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Add cashews/almonds to a food processor and finely grind. Add the yogurt, tomato paste, garlic, ginger, and spices to a food processor and process until smooth (if using almond or cashew meal you can just stir it all together in a bowl until smooth). Transfer the mixture to a metal or glass mixing bowl or to a large zip-top bag.
Add the chicken pieces and combine until chicken is well coated with the marinade. Tightly cover the bowl or seal the bag and refrigerate for 2 hours or overnight.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly until softened and starting to turn golden, about 5 to 7 minutes.
Transfer the cooked onions to a small food processor and puree until smooth (add a splash or two of the chicken broth to help it along if necessary).
In the same skillet over medium heat add the chicken with all of its marinade and cook for about 7 minutes or until the chicken is just cooked through.
Stir in the chicken broth, pureed cooked onion, and brown sugar (if using), reduce the heat to low and cook for another 7 minutes, uncovered until thickened.
Add the cream or coconut milk and cook for another 3 to 4 minutes. Taste and adjust seasoning if needed.
Remove from the heat, transfer to a serving bowl, garnish with nuts and chopped herbs if desired, and serve with basmati rice.