Servings: 6
Heat oil in a pan and add cumin seeds; let them sizzle.
Add chopped onions, sauté until golden brown.
Stir in garlic and ginger, cook for 1–2 minutes.
Add chopped tomatoes and tomato paste; cook until soft and oil separates.
Mix in all ground spices and cook for another 2 minutes.
Add chicken pieces and cook until sealed and lightly browned.
Stir in whisked yogurt and water, simmer for 15–20 minutes.
Garnish with fresh cilantro and serve hot.
Calories: 251kcal | Carbohydrates: 7g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg