Soak the blanched almonds in warm water for 10-15 minutes, then grind them into a smooth paste using a little water.
Heat ghee or oil in a pan. Add cumin seeds, bay leaf, cinnamon, and cardamom, and sauté for a minute until aromatic. Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook for 2-3 minutes until fragrant. Add turmeric, red chili powder, garam masala, and coriander powder. Cook for another minute.
Add the chicken pieces to the pan and cook on medium heat for 5-7 minutes, stirring occasionally until they are lightly browned.
Add pureed tomatoes and cook for 5 minutes until the oil begins to separate from the masala. Stir in yogurt, cooking for another 2 minutes to blend the flavors.
Add the almond paste to the chicken and mix well. Cook for 5-7 minutes, adding a little water if needed to adjust consistency.
Stir in the cream for extra richness (optional). Adjust salt and cook until the chicken is tender and the sauce thickens. Garnish with fresh cilantro and serve hot with naan or rice.