Skin and joint the chicken, cutting it into 8 joints. Peel and crush the garlic and rub over the chicken. Place to one side for an hour or so. Then, peel and chop the chili and onion together into fairly fine pieces. Heat the ghee or cooking oil in a heavy saucepan and fry the chili and onion mixture very gently for a minute or so. Peel and thinly slice the ginger and add to the saucepan, together with the cardamoms and cloves. Cook for another 2 minutes to release the scented oils of the cloves and cardamoms.
Now add the chicken and cook for a further 10 minutes, sealing each side of the chicken pieces. Add the salt, yogurt and saffron, cover the saucepan and simmer for a further 45 minutes until the chicken is cooked.
The sauce for this should be fairly thick, if it appears too runny, then boil rapidly to drive off some of the water. Fifteen minutes before the dish is cooked, add the sliced almonds and the coconut. Coriander leaves before serving.