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Heat the ghee in a large frying pan over a medium heat, until hot.
Add the chopped onion and cook for 5 minutes, stirring often, until softened.
Add the chicken breast pieces and cardamom and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
Add the cloves of garlic, minced ginger, cumin, ground coriander, garam masala, mild chilli powder, turmeric, salt, and pepper.
Cook for 2 minutes, stirring, until the chicken is coated.
Add the yogurt, cream, and ground almonds. Bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
Stir in the fresh coriander (cilantro), then serve the pasanda topped with toasted almond flakes and more fresh coriander (cilantro).
Serve with rice and/or chapati.