In large skillet, heat oil over medium heat. Add onions, ginger and garlic; sauté 3-5 minutes or until onions are tender.
Add in chicken, ground almonds, Garam Masala, salt and cayenne pepper; sauté for 3 minutes. Stir in tomato sauce and water; reduce heat, cover and simmer 10 minutes, or until chicken is cooked through; stirring occasionally.
Gently stir in whipping cream and 1 tablespoon cilantro. Sprinkle remaining cilantro over the top and serve with cooked basmati rice and Naan if desired.