A few tweaks to this delicious recipe from Madhur Jaffrey's "Quick & Easy Indian Cooking" were in order based on what I had on hand, so it became somewhat akin to an Indian-North African fusion dish. The dish as called for is simple - grind some cumin and coriander, add cayenne pepper, chopped cilantro and salt and pepper and add to yogurt. Then brown the chicken pieces in a pan along with bay leaves, cloves, cardamom pods and a cinnamon stick before adding the chicken and then the yogurt - cover for 20 minutes at a simmer and you are done.
My tweaks - I didn't have the golden raisins called for, so I substituted chopped Turkish apricots. I also didn't have the slivered almonds called for, so I used Spanish marcona almond butter - hence the north African twist with these two substitutions.
I paired with a Grenache-Syrah-Mourvedre from Australia (the 2008 Oxford Landing Estates) to accentuate the Indian (and North African!) flavors.