1) Fry the cinnamon, cardamom pods, black pepper, and cloves. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.
2) Toss through the chicken and cook for a further 5 minutes. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken. Cook until tender.
3) Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce.