In a large bowl combine lime juice, salt and cayenne pepper. Add chicken and mix well to coat. Cover with clingfilm and marinate in the fridge for 1 hour.
In a dry frying pan heat the cloves, peppercorns, cardamom, coriander and fenugreek until fragrant. Finely grind with pestle and mortar or in a spice grinder.
In a medium bowl mix yoghurt with the freshly ground up spices and add turmeric, cinnamon and ground almonds. Stir well and add mixture to the chicken meat. Mix, cover and marinate for another hour in the fridge.
Fry onions, ginger and garlic with ghee in a large saucepan over medium heat for about 5 minutes stirring frequently. Take chicken out of the marinade and add into the pan. Reserve the marinade. Fry chicken until browned on all sides for about 5 minutes.
Add marinade, passata, chicken stock and bay leaves and bring to the boil. Reduce the temperature and simmer uncovered for about 50 minutes. Stir occasionally and add more stock if necessary.
Add salt to taste and garnish with freshly chopped coriander leaves. Serve hot.