Butter Chicken

Adapted from Christine Smart's Butter Chicken found in
"Apples Under the Bed - Recollections and Recipes from B.C.
Writers and Artists"

This is a very simple version. 

Recipe called for chicken breasts, boneless cut into 1" pieces.
I used 6 drumsticks, which I skinned.

Melt 1 tablespoon butter in heavy skillet (with lid)
and saute a small chopped white onion (not in original recipe) .
When soft, add 2 to 3 minced garlic cloves,
4 black cardamom pods, 1/2 teaspoon paprika, 1/4 teaspoon cayenne
pepper ( or more to taste), 1 teaspoon coriander, 1 teaspoon
ground cardamon, 1 teaspoon cumin and 1 teaspoon garam masala Salt
and Pepper.
Add the chicken, cook for a few minutes, turning to coat with
spices. Add about one cup of chicken broth (original recipe used
water) , and a squirt of tomato paste. Cover and simmer until
chicken is tender. Less time if using chicken breasts. 
Add about 1/2 cup of cream.  (More if you prefer).

Top with some chopped cilantro (not in original recipe) and serve
with rice.