In a bowl, mix yogurt, _t salt, pepper, cumin, coriander, cayenne, and cilantro. Mix well until smooth, set aside. Season chicken with remaining sea salt and ground black pepper.
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add cardamom pods, cinnamon, bay leaves, garlic, and chicken. Cook in batches, browning all sides of chicken, set aside.
Add almonds and raisins to cooker. Once raisins plump up, return chicken to cooker along with any juices accumulated. Add yogurt mix. If necessary, add _c water.
Close and lock lid and set pressure cooker to "potatoes". Adjust time to 8 minutes and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove bay leaves.
Garnish with cilantro and serve hot.
