Heat oil in large, heavy-bottomed pan or dutch oven over medium heat. Add the cumin seeds and fry until they begin to sizzle
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Step 1
5m
Heat oil in large, heavy-bottomed pan or dutch oven over medium heat. Add the cumin seeds and fry until they begin to sizzle
10m
Step 2
Add the chopped onions and sauté until they turn golden brown
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Step 2
10m
Add the chopped onions and sauté until they turn golden brown
2m
Step 3
Add the minced garlic and grated ginger and saute for one more minute
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Step 3
2m
Add the minced garlic and grated ginger and saute for one more minute
2m
Step 4
Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices
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Step 4
2m
Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices
6m
Step 5
Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5 - 6 minutes
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Step 5
6m
Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5 - 6 minutes
4m
Step 6
Add the chicken and mix well. Saute on medium heat for 3 - 4 minutes
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Step 6
4m
Add the chicken and mix well. Saute on medium heat for 3 - 4 minutes
15m
Step 7
Add 1/2 cup water. Reduce the heat and cook, covered, on medium-low heat until the chicken is tender and cooked through - about 15 minutes. Stir occasionally
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Step 7
15m
Add 1/2 cup water. Reduce the heat and cook, covered, on medium-low heat until the chicken is tender and cooked through - about 15 minutes. Stir occasionally
5m
Step 8
Once the chicken is cooked, add the whisked yogurt and garam masala. (Make sure the yogurt is whisked thoroughly and no lumps are present.) Mix well and simmer for 4 - 5 minutes
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Step 8
5m
Once the chicken is cooked, add the whisked yogurt and garam masala. (Make sure the yogurt is whisked thoroughly and no lumps are present.) Mix well and simmer for 4 - 5 minutes
1m
Step 9
Turn off heat, garnish with fresh cilantro and serve hot with rice and/or naan
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Step 9
1m
Turn off heat, garnish with fresh cilantro and serve hot with rice and/or naan