Thoroughly rub chicken pieces with ginger paste, garlic paste and salt.
Heat the oil in a large deep saucepan over medium-high heat. Fry the chicken pieces in the oil on both sides until well browned; about 5 minutes.
Mix the yoghurt, almonds, cumin, coriander and turmeric together in a bowl.
Pour the yoghurt mixture over the chicken and turn to coat; cook another 10 minutes.
Stir the mashed chillies, coriander and mint into the saucepan; season with salt. Add the water and cover then reduce heat to low and continue cooking until the chicken is tender; about 20 minutes more.
Stir the cream into the sauce just before removing from heat to serve.
We made this last night and loved it. We were a bit scared of the chilli so only put 3 in and we took some of the seeds out but we probably could have added quite a lot more before it was really spicy. I would definitly recommend this recipe for a yummy, take away style indian dish. - 20 Aug 2010