2 1/2 lbs. fryer, cut up
1/4 c. butter
1 1/2 c. chopped onion
1/2 clove garlic, chopped
1 1/2 tsp. ground ginger
1 c. diced, fresh tomato (1 lg.)
1 tsp. salt
1 (2 inch) cinnamon stick
Seeds from 1 sm. cardamom pod
Dash of turmeric
Dash of ground cumin
Dash of paprika
Dash of pepper
1/3 c. plain yogurt

Wash chicken. Dry with paper towels. Remove skin and discard. In hot butter in large skillet with tight fitting cover, saute chicken 10 to 15 minutes until brown. Remove; add onions and saute with garlic and ginger to golden brown. Add tomatoes, salt, cinnamon, cardamom, turmeric, cumin, paprika, and pepper. Cook over low heat 3 minutes. Add yogurt; stir until well blended. Add chicken pieces. Simmer 30 to 40 minutes.