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Export 13 ingredients for grocery delivery
Heat 2 tbsp oil in large Dutch oven on medium-high. Add onion and cook, stirring occasionally, until it begins to change color. Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala, coriander, paprika and ½ tsp salt and cook, stirring, 2 minutes. Stir in tomato paste and cook 2 minutes. Season chicken with ½ tsp each salt and pepper, then add to pot and cook, tossing occasionally, until no longer pink, 5 minutes. Stir in chicken broth and gently simmer, covered, until chicken is cooked through, 6 to 8 minutes. Stir in yogurt and serve over rice, sprinkled with cilantro if desired.
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