Heat oil in an iron karahi until hot. Add in the chicken cubes and stir for 2-3 minutes.
Add garlic paste in chicken and stir it for 1 more minute.
Add ¼ cup of water and let it cook for 7-8 minutes so that chicken gets tender.
Add all spices and mix well for 20-30 seconds
Add tomato and onion puree and cook until oil separates.
Add almond powder, coconut milk powder, butter, cream, green chili, ginger and mix well. When oil and gravy get separated garnish with coriander leaves, ginger and green chilies. Serve while piping hot.