Jeera Chicken

• 1 pound chicken breast fillets skinned
• 3 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 2 tablespoons ground cumin
• 5/8 cup chicken stock or water
• salt to taste

1. Cut the chicken into small chunks, about 2cm square.
2. Heat the butter in a karahi or wok to quite a high heat. Add the cumin seeds and stir-fry for about 30 seconds. Add the ground cumin and continue to stir-fry for a further 30 seconds, then add 3-4tbsp stock or water and stir-fry for 2-3 minutes more.
3. Add the chicken and stir-fry briskly for about 2 minutes, then lower the heat a little and, over the next 5 minutes, add the remaining stock or water, stirring as necessary.
4. To finish off, turn up the heat and resume brisk stir-frying for about 5 minutes to reduce the remaining liquid to a dryish gravy and coating.
5. Check that the chicken is cooked by cutting a piece in half - it should be white right through. If it isn't, continue stir-frying until it's ready.
6. Add salt to taste and serve with chutneys.

chicken, butter, cumin seeds, ground cumin, chicken, salt

Taken from www.yummly.com/recipe/Jeera-Chicken-1661776 (may not work)