In a bowl, combine lemon juice, 2 teaspoons cumin,cinnamon, cayenne, black pepper, ginger and 2 teaspoons salt. Heat olive oil in a pot over medium heat and saute garlic and onions for one to two minutes. Combine 2 teaspoons of cumin, paprika, and 2 teaspoons salt and stir into sauteed garlic and onion mixture. In a large bowl, combine the yogurt, garlic, ginger, all spices (cumin, coriander, cardamom, cayenne and turmeric). In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil on medium-high.

Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Add the onion, garlic, Serrano pepper, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. I’m always making leftovers for lunch the next day and this is a dish that is great warmed up the second day. Season the chicken with salt and pepper and spread the pieces on a foil-lined baking sheet.
Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.

Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.

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