In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
Add spices, and fry 2-3 minutes, stirring constantly.
Add chicken, and brown on all sides.
Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.