Instructions: Cook onion in butter until translucent.Add garlic and ginger stir until onions start to brown.Stir in curry and paprika cook 1 min.Stir in tomatoes, salt and mint.Cook until tomatoes turn into a paste,stirring often.Add chicken pieces and roll them in the sauce.Turn down heat,cover pan and simmer 50 mins.Stir a few times while cooking. Add garam masala and cook another 5 mins. Stir in yogurt and just bring almost to a boil. Serve at once sprinkled with the nuts. Serve with white rice and chutney.

NOTES :
This recipe is based on Charlaine Solomons Asian Cookbook, the best Asian cookbok ever!

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