Spread the chicken pieces out in a single layer and sprinkle with salt and pepper. Pat in, then turn over and repeat on the other side.
Heat the oil and butter in a large frying pan over a medium high flame. When hot add the cardamon, cloves, cinnamon, bay leaves and as many of the chicken pieces as the pan will take in a single layer.
Brown on both sides then remove and put into a flameproof casserole. Do all the chicken pieces.
Put the almonds into the hot oil left in the pan. Stir once or twice and as soon as they begin to brown add the raisins and stir once. Quickly pour the contents of the frying pan over the chicken.
Preheat the oven to 180 C, 160 Fan, Gas 4.
Put the yoghurt into a bowl and add the cumin, chilli powder, salt and pepper. Beat lightly until smooth and creamy then pour over the chicken and mix well.
Cover the pan tightly and bake in the oven for 20 minutes then turn and baste the chicken. Cover again and cook for 20-25 minutes until tender.
When ready to eat reheat the chicken over a low flame and then lift out the chicken and put in a serving dish.
Spoon off any fat from the sauce and if the sauce is too thin reduce it, then pour over the chicken pieces.