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Ingredients (Measurement Conversion Calculator) Salt - 0.75 teaspoon
Ajwain seeds - 0.5 teaspoon
Cumin powder - 1 teaspoon
Cayenne - 0.25 Teaspoon
Vegetable oil - 3 Tablespoons
Turmeric powder - 0.25 Teaspoon
Chicken fillets - 1.25 lb
Freshly ground black pepper - 1 teaspoon
Garlic - 1 clove, peeled and minced
Directions
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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Non-vegetarian dish, served as starter or snacks
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