In a large bowl, combine together the ground chicken, onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg. With wet hands, form meatballs, about 1 ¼ inch (3cm) in size. Set aside.
In a large skillet or saucepan, heat the ghee. Add the onion and chili pepper and saute for about 5 minutes, stirring occasionally, until the onion is golden brown.
Stir in the ginger paste and garlic paste and cook 2 minutes more, stirring frequently. Add the turmeric, coriander, and yogurt and cook, stirring occasionally, 3 minutes more.
Add the cream, salt, and 1 cup water. Bring to a boil, reduce the heat to low, and simmer 10 minutes. Stir in the ground almonds and cook for 5 minutes more.
Return the meatballs to the skillet. Cover and cook 30 minutes over low heat, carefully turning them midway, to ensure all the meatballs are covered in sauce. Serve over rice or with naan, chapati (roti), or paratha.