Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste.
Heat 4 tbsp of oil and fry 2 onions till brown.
Add half the whole spices and then add chicken and let it brown.
Add ground spices and fry for a few minutes along with chicken.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken. Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining oil and fry bay leaves and remaining whole spices. Add onions and brown them well. Add rice and fry till brown.
Add enough water to cook rice and 1 tsp of salt. Spread a layer
of rice on a flat serving dish and then another layer of chicken.
Repeat with one more layer of each. Garnish with almonds.