Place garlic, ginger, and almonds in a food processor.
Add 90ml of water and blend until a smooth paste forms.
Heat oil in a wide pan over high heat and fry bay leaves, cardamom, cloves, and cinnamon for 10 seconds.
Add the onion and fry until medium-brown, reducing heat to medium-high as it colors.
Stir in the prepared almond paste.
Cook for 3 to 4 minutes while stirring until lightly browned.
Add cumin, coriander, and chilli powder then stir for 30 seconds.
Mix in the tomato purée and cook for one minute.
Stir in salt, garam masala, cream, and the remaining 60ml of water.
Add chicken pieces and coat thoroughly with the spice paste.
Simmer covered on low heat for 25 minutes until chicken is cooked through.
Transfer to a dish and serve with rice or Indian breads.