Thursday, February 6, 2014

Continental Chicken - Flavored with Roasted Cumin

This recipe is quite different from the others I have posted before. When I decided to make this dish, I wasn't too sure if it was worth the effort, but surprisingly it tasted exactly like continental cuisine. So named it "Continental Chicken". I kept it very basic and the cooking method is also quick and easy. I am sure you will like it.

Chicken - 1.5 lb (Boneless, cut into small pieces)
Onion - 1 big (Cut into rings)
Tomato - 2 big (Skin removed and diced)
Garlic - 1 tbsp (Chopped)
Green chili / Chili Powder - According to your taste (Chopped)
Cumin powder - 2 tsp (Roasted)
Cream - 1/4 cup
Cheese - 2 tbsp (I used Mozarella)
Black pepper powder
Chicken stock - 1 cup

First smear the chicken pieces with salt and black pepper and keep it aside for a while.
Next heat oil in a pan and lightly fry the chicken pieces. Keep them aside.
Add more oil to the pan, if required.
Now add garlic, green chili and fry them for a while.
Add the onion rings and salt. Fry till the onions becomes translucent.
Next add the diced tomatoes. Fry until the raw smell of onion and tomato goes away, but try not to mash them.
Now add the fried chicken pieces and chicken stock. Bring it to a boil. Then cook it on a medium flame for 6-9 minutes or until your desired consistency.
Finally add cream, cheese and the roasted cumin powder. Mix well and cook it on low flame for another 5 minutes.
Serve it with rice or bread.

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