Blend the ginger and garlic together to a paste in a food processor or mortar/pestle, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds (or chop finely with a knife). Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom, tomato, and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the refrigerator.

Preheat the oven to 350 degrees F. Heat the ghee in a heavy-based frying pan, add the onion, and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the chopped cilantro. Put the mixture into a shallow baking dish, pour in the cream, and stir with a fork.

Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot broiler for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any extra oil.