Heat the oil in a pan; add the cinnamon sticks, green cardamoms, cloves, and bay leaves. Sauté till they turn brown.
Add the ginger paste, garlic paste, and red chilli powder and corriander powder.
Fry for a few seconds then add the yoghurt and chicken. Mix well.
Cover and cook on low heat for 45 minutes or till the lamb is tender.
Add the almond paste, salt, black pepper, and saffron and fry onion paste, cook for about 5 minutes on slow heat,till well blended.
Remove the pan from the heat. garnished with whole almonds ,serve with nan or sheer mal.