1. Prepare the Marinade: In a mixing bowl, combine the yogurt, minced garlic, grated ginger, turmeric, garam masala, and salt. Add the chicken cubes to the bowl, ensuring each piece is evenly coated. Let the chicken marinate for at least 30 minutes in the refrigerator to absorb the flavors.

2. Preheat the Air Fryer: Set your air fryer to 360°F (182°C). This ensures the chicken cooks evenly and gets a slightly crispy exterior.

3. Cook the Chicken: Place the marinated chicken pieces in the air fryer basket. Make sure they are spread out and not overlapping to allow for even cooking. Air fry for 15 minutes.

4. Prepare the Sauce: While the chicken is cooking, heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and cook until they turn golden. Stir in the coriander powder, chili powder, and tomato puree, and cook for another 5 minutes until the oil begins to separate from the sauce.

5. Combine Chicken and Sauce: Once the chicken is cooked, add it to the sauce in the pan. Mix well to ensure the chicken is coated with the sauce. If the sauce is too thick, add up to 1/4 cup water to achieve your desired consistency.

6. Simmer: Let the chicken simmer in the sauce for about 10 minutes on low heat. This helps the flavors meld together beautifully.

7. Finish with Cream and Garnish: Stir in the heavy cream and almond paste, and cook for an additional 2 minutes. Turn off the heat and garnish with fresh cilantro and slivered almonds before serving.