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Ajwain Chicken
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Features
Non-vegetarian dish, served as starter or snacks
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Ingredients (Click here for measurement conversion)
Chicken fillets - 1.25 lb
Freshly ground black pepper - 1 teaspoon
Turmeric powder - 0.25 Teaspoon
Cayenne - 0.25 Teaspoon
Cumin powder - 1 teaspoon
Ajwain seeds - 0.5 teaspoon
Salt - 0.75 teaspoon
Garlic - 1 clove, peeled and minced
Vegetable oil - 3 Tablespoons
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Method
Preheat the oven to 350 F.
Cube the chicken fillets.
Put in a bowl and add black pepper, turmeric, cayenne, cumin, ajwain, salt, garlic, and 1 tablespoon oil.
Mix well and set aside for 15 to 30 minutes or longer, covering and refrigerating if necessary.
Heat the remaining 2 tablespoons oil in a wok or large non-stick frying pan over very high heat.
When very hot, add the chicken.
Stir-fry until chicken pieces are lightly browned or turn opaque on the outside.
Put in a baking dish and cover loosely with lightly oiled wax paper.
The wax paper should be inside the dish and directly on the chicken pieces.
Bake for 8 to 10 minutes, or until the chicken pieces are just cooked through.
If not served immediately, remove the chicken pieces from the baking dish to prevent them from drying out.
Serve with your favourite dips/chutneys.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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