In skillet, place chicken pieces, skin side up, bay leaves, ginger, salt, peppercorns and 1-1/2 cups/375 mL water. Bring to boil, then cover and cook over medium-high heat until chicken is almost cooked through but just pink in centre of thickest part, about 12 minutes; with tongs, transfer to plate and let cool.

Strain cooking liquid into measuring cup and skim off fat; add enough water to make 1-1/4 cups/300 mL liquid. Remove and discard skin and bones from chicken pieces; cut into chunks.

In mortar with pestle, or in bowl with back of spoon, grind together sugar with saffron threads until powdery; add 2 tbsp/30 mL boiling water. In blender or food processor, blend onion with garlic until paste. Set all aside.

In skillet, heat oil over medium heat; fry almonds until golden, 2 to 3 minutes. With slotted spoon and leaving oil in pan, transfer almonds to blender; add half of the reserved cooking liquid and blend until smooth.

In same skillet and oil, fry onion paste, stirring frequently, until light golden, about 12 minutes; stir in coriander, cumin, salt, cayenne pepper, cardamom, cloves and hot pepper slices. Fry, stirring, for 1 minute.

Stir in almond mixture, yogurt and remaining cooking liquid; simmer for 10 minutes, stirring often and adding a little water if sauce starts to stick. Stir in saffron mixture. Add chicken and, if necessary, a little water; simmer, covered, for 4 minutes. Discard bay leaves. Serve garnished with coriander sprigs.

Makes 4 to 6 servings.