Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes.
Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes.
Serve over rice and top with the toasted almonds.