Grind the almonds into a fine paste and keep aside
Whisk the cream to remove lumps
Heat the ghee in a pan and fry the onions till they are translucent
Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute
Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala
Add the chicken and fry till sealed (chicken turns opaque)
Add the stock, salt to taste and cook till the chicken is done
Add the cream and the almond paste to the chicken and stir well
Turn off the flame and sprinkle the garam masala over the chicken
Cover the dish immediately
Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven)
