Preparation / Directions:
Put yogurt into a bowl. Beat lightly until smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, cayenne and cilantro. Mix and set aside. Using remaining salt, and the black pepper, season chicken pieces. Put oil in nonstick pan over medium-high heat. When oil is hot put in cardamom, cloves cinnamon and bay leaves. Stir and put in chicken pieces in one layer.
Brown on both sides and remove to large bowl. Continue to brown all chicken pieces. Put almonds and raisins into same hot oil. Stir quickly. The almonds will quickly turn golden and raisins should plump up.
Now put chicken and accumulated juices back into pan. Add seasoned yogurt, Stir to mix and bring to simmer. Cover, turn heat to law and simmer for 20 minutes, stirring once or twice. Remove cover turn heat up and reduce sauce. Turn chicken pieces as you do this. Remove hard spices before serving.