Thoroughly rub chicken pieces with ginger paste, garlic paste and 1 teaspoon salt.
Heat the oil in a large deep saucepan, kadhai or wok over medium-high heat; fry the chicken pieces in the oil on both sides until well browned, about 5 minutes.
Mix the yogurt, almonds, cumin, coriander and turmeric together in a bowl. Pour the yogurt mixture over the chicken and turn to coat; cook another 10 minutes. Stir the mashed chillies, coriander and mint into the pan; season with salt. Add the water, cover, reduce heat to low and continue cooking until the chicken is tender, about 20 minutes more. Stir the cream into the sauce just before removing from heat to serve.