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1
Remove skin from chicken.
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2
Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
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3
Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere.
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4
Turn chicken over and repeat with another 1/4 tsp salt and pepper to taste.
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5
Heat oil and butter in large skillet, preferably non stick, over medium-high heat.
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6
When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
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7
(Do not crowd.)
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8
Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole.
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9
Repeat with remaining chicken.
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10
Add almonds to hot oil in skillet and stir.
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11
As soon as they begin to brown, about 1 minute, stir in raisins.
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12
Immediately pour contents of skillet, fat and all over chicken.
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13
In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste.
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14
Pour over chicken; mix well.
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15
Cover casserole; place in preheated 350F oven 20 minutes.
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16
Turn chicken pieces over; baste with juices.
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17
Cover, return to oven 20 to 25 minutes or until chicken is tender.
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18
Just before serving, if necessary, reheat chicken over low heat.
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19
Remove chicken pieces; transfer to warm serving dish.
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20
Spoon off most fat left in casserole; discard.
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21
Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes.
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22
Pour thickened sauce over chicken.
