Preparation--

1Grind the almonds into a fine paste and keep aside.

2Whisk the cream to remove lumps.

Cooking--

1Heat the ghee in a pan and fry the onions till they are translucent.

2Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.

3Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala.

4Add the chicken and fry till sealed (chicken turns opaque).

5Add the stock, salt to taste and cook till the chicken is done.

6Add the cream and the almond paste to the chicken and stir well.

7Turn off the flame and sprinkle the garam masala over the chicken. Cover the dish immediately.

8Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).