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In a large bowl, combine yogurt, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, ½ tsp chili powder, ½ tsp salt, and 1 tbsp ginger-garlic paste.
Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour (preferably overnight).
Heat 2 tbsp oil or ghee in a large skillet or Dutch oven over medium heat.
Add the sliced onions and sauté for 8–10 minutes until golden brown.
Stir in 3 garlic cloves, 1 tbsp grated ginger, 2–3 cardamom pods, and 1 cinnamon stick, cooking for 1–2 minutes until fragrant.
Add 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, ½ tsp cloves, ½ tsp nutmeg, and 1 tsp garam masala to the skillet.
Cook for 1–2 minutes, stirring frequently, to toast the spices.
Add the marinated chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until lightly browned.
Pour in 1 cup coconut milk, ½ cup chicken broth, and ¼ cup ground almonds or cashews (if using).
Add ½ tsp sugar (if desired) and season with salt to taste.
Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is fully cooked and the sauce thickens.
Garnish with fresh cilantro and sliced almonds or cashews.
Serve hot with steamed basmati rice or naan bread.