Skin the chicken pieces, cut them into serving portions (see above) and set aside. Put the garlic, ginger, almonds and 6 tablespoons water into a blender and blend to a smooth paste. Put the oil in a wide pan and set it over medium-high heat. When the oil is very hot, put in the bay leaves, cardamom pods, cloves and cinnamon stick and stir for 10 seconds. Add the onion and cook, stirring, until browned. Reduce the heat to medium and add the paste from the blender, along with the cumin, coriander and cayenne. Stir for 3–4 minutes, then add the tomato purée and stir for a minute longer. Add the chicken pieces, salt, cream, garam masala and 150ml (¼ pint) water. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, until the chicken is done. Remove the cinnamon stick and bay leaves just before serving.