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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 Stock 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.
Per Portion of 300g
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