Combine garlic, ginger, tomatoes, and yogurt in a food processor and blend until smooth.

Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat.

Add the pureed mixture to the pan and cook, stirring constantly, until the sauce thickens and the fat separates (about 15 minutes).

Add the chicken pieces to the pan and cook, stirring rapidly, until they lose their pink color and begin to sear slightly (about 5 minutes).

Add mace, nutmeg, almonds, cardamom, cumin, coriander, fennel, and salt to the pan and mix well.

Reduce heat, cover the pan, and let the chicken cook in its own juices for 15 minutes.

Uncover the pan and continue cooking for another 15 minutes, or until the chicken is fork tender.

Stir in the cream, black pepper, and cilantro/coriander leaves, and turn off the heat.

Let the dish rest, covered, for at least 1 hour before serving.

Reheat thoroughly, check for salt, and serve.