In a large saucepan, sauté the garlic, ginger, and onion in oil over medium-high heat for a few minutes, without browning.
Sear all the spices for 2 to 3 minutes to awaken their flavors.
Add the chicken cubes and stir for a few minutes.
Pour in the heavy cream with salt and pepper and let it simmer for 10 minutes, until the cooking juice is clear or the internal temperature reaches 77°C (170°F).
Taste and adjust the seasoning.
In a small dry skillet, sauté the sliced almonds over high heat, stirring with a wooden spoon, until lightly toasted. Add the lemon juice and fresh coriander in the last minute and serve this flavorful delight in a shallow plate with almond garnish and chapati bread.