In a small bowl, mix cardamom and ginger with 1/2 a cup of yoghurt and set aside
In a frying pan, add 2 tbsp olive oil, onions and chicken thighs and sauté on low to medium heat for 5 minutes to brown chicken and soften onions. Stir onions to avoid burning them and do not move thighs.
Turn chicken over and sauté for a further 5 minutes.
Add 1/2 cup of water to chicken and onions and let simmer for 10 minutes ( turn chicken over after 5 minutes).
While the chicken is simmering, dry toast the almonds in a separate frying pan on a medium to high heat untill golden brown ( about 5 minutes). Set aside.
Test chicken for doneness by piercing with a small knife to see if juices run clear.
Add yoghurt and mix with chicken and liquid. ( if the sauce is too thick, add a little water till you get the consistency of thick cream). Test for taste and adjust salt.
Serve with rice or on a bed of grilled eggplant.