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In a medium pot, sauté chicken in vegetable oil until golden, add tomato puree and cook for 1-2 minutes.
Add MAGGI® Indian Cooking Paste, water, and cashews and simmer over medium heat for 25 minutes until chicken is fully tender.
Stir in cream and cook for another 10 minutes, remove from heat and transfer to a serving dish and garnish with chopped coriander leaves.
Serve with paratha bread or white rice.
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