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4 servings, 1/2 cup (125 mL) each
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Add 1 chopped red pepper to hot oil in skillet along with the yellow onions, ginger, garlic and cumin seed.
Chicken can be tossed with barbecue sauce mixture ahead of time. Refrigerate up to 24 hours before cooking as directed.
Serve with naan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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