Preheat the oven to 250 °C (480 °F).
Place the chicken into a large bowl, add all the marinade ingredients and mix until coated.
Place the chicken on a baking tray lined with baking paper so that the pieces do not touch one another. Bake for 10 minutes, then remove and set aside.
For the sauce, heat oil to a medium-high heat. Once hot add anise, cinnamon and cloves and sauté for 2 minutes.
Then add onions and cook until caramelized (5 minutes).
Add tomato paste and cook for 5 minutes.
Stir in ginger, garlic and the spices and simmer briefly.
Add tomatoes and salt and cook for 25 minutes on a low heat.
Add in cream and yogurt and stir well (If you want to blend the sauce, remove cinnamon stick and anise and blend).
Add in the vegan chicken and cook for 5 minutes.
Adjust salt and pepper, garnish with coriander and serve right away.