| Method
1. First, wash chicken bones.
2. Clean, wash and cut boneless chicken into a size of 1/2 cm cub each.
3. Put a litre of water in a casserole and keep it to boil. When the water just starts boiling add the chicken bones, chopped garlic and cook till water is reduced to around 600 ml. Strain and keep aside.
4. Stir, fry chicken pieces in butter till tender and keep aside.
5. Heat oil in a deep-bottomed pan and sprinkle cumin seeds. As the seeds burst add the batter of refined flour gradually and cook for a minute, stirring continuously to avoid formation of lumps. Add the reduced chicken stock, chicken pieces, white pepper powder and salt.
6. Cook for around 15 minutes on medium flame and serve hot.
|
