Grind ginger, garlic and green chillies to a fine paste. Soak almonds in one cup of warm water for fifteen to twenty minutes.
Peel and grind into a fine paste. Heat sufficient ghee in a kadai and deep fry onions till golden brown. Drain and cool. Grind to a fine paste. Marinate the chicken pieces in a mixture of yogurt, ginger-garlic-green chilli paste and salt for two hours.
Heat four teaspoons ghee in a thick bottom pan. Add bay leaves and sauté for half a minute. Add the marinated chicken and cook till the gravy starts boiling. Add coriander and cumin powders and the onion and almond pastes dissolved in half a cup of water.
Stir to mix well. Cover the pan with a tight-fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes.
Alternatively you can cover the pan and seal using wheat flour dough. Cook over low heat till the flavours are given out. Uncover the pan and sprinkle the mace, green cardamom, black cardamom and cinnamon powders.
Stir in fresh cream and serve hot.