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1½ tablespoons ghee
1 kg chicken, cut into pieces
2 medium onions or 300 g, chopped
¼ cup pine seeds or 35 g
10 whole cardamom pods
1 cinnamon stick
½ tablespoon fresh ginger, chopped
2 cloves garlic, finely chopped
¼ teaspoon chili powder
2 teaspoons mild paprika
2 teaspoons plain flour
2 cubes MAGGI® Chicken Bouillon
1 cup water or 250 ml
1½ cups yoghurt or 375 ml
Heat ghee in a large saucepan, add and brown chicken pieces. Remove from pan.
Add and cook onions, pine seeds, cardamom and cinnamon over medium heat for 5-7 minutes or until onion is golden brown.
Add ginger, garlic, chili powder, paprika and flour. Stir for 1-2 minutes.
Add MAGGI® Chicken Bouillon cubes, water, yogurt, and stir until sauce boils. Return chicken pieces to the pan. Cover and cook over low heat for 30 minutes or until chicken becomes tender.
Serve with rice.
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