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MARINADE CHICKEN 6-8 HOURS:.
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In a large glass or stainless steel bowl, combine marinade ingredients.
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Using a sharp knife, make a few shallow slashes in each piece of chicken.
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Add the chicken to the marinade, turn to coat and refrigerate 6-8 hours.
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COOK CHICKEN:.
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Preheat the broiler and position a rack about 8 inches from the heat.
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Remove the chicken from the marinade; scrape off all the marinade and season with salt and pepper.
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Spread the pieces on a baking sheet and broil, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
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Transfer to a cutting board and cut it into 2-inch pieces.
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WHILE CHICKEN IS COOKING:.
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TOAST ALMONDS: Heat 1 teaspoon oil in a small skillet.
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Cook almonds over moderate heat, stirring constantly, until golden, about 5 minutes.
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Cool completely on a cool plate, then finely grind in a food processor.
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MAKE THE SAUCE:
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In a large enameled cast-iron casserole, heat 2 tablespoons oil.
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Cook onion, garlic and ginger over moderate heat until tender and golden, about 8 minutes.
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Add next 3 ingredients and cook, stirring, for 1 minute.
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Add the tomatoes with their juices and the sugar and season with salt and pepper.
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Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
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Turn heat to low.
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Add cream and ground almonds and cook, stirring occasionally, until thickened, about 10 minutes.
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Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
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SERVE WITH:
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Steamed basmati rice, rice pilaf or warm nan.
