Grind almonds in a food processor or finely chop with a knife. Blend the onion, garlic, chili and ginger together in a food processor until finely chopped, but not pureed. If no food processor chop together with a knife.
Heat oil or ghee over medium heat and add the onion mixture and bay leaves, stirring until lightly browned. Add chicken to the pan and fry, turning constantly for 10 minutes, or until golden on all sides.
Add the coriander, cumin, chili powder, turmeric, paprika salt and pepper to the pan an stir with the chicken for 3 minutes until well absorbed into the meat. Add 1/2 cup water, stirring the chicken for another 5 minutes over medium hear. The water will have reduced to a rich, thick sauce.
Add another 1/2 water and bring to a boil. Reduce the hear, cover and simmer for 20 minutes. Add 3/4 of the coriander and the chopped bell pepper to the chicken and stir.
Blend the almonds with 1/2 cup of the cream in a blender to form a smooth paste. If you don't have a blender, just mix the cream with the ground nuts. Add to the chicken, stir well and cook until heated through. Stir in the remaining cream before serving, to create creamy, even sauce. Sprinkle with remaining cilantro for garnish.