Recipe and photo credit @the.glitter.grater Ingredients : 2 pieces chicken fillet cubed 1 onion finely sliced 1 teaspoon whole Jeeru (Cumin)1 teaspoon white pepperFew cracks of coarse pepper 1 teaspoon chicken spice1 teaspoon dried parsley1 teaspoon dried mixed herb 2 teaspoon garlic paste 1 teaspoon green chilli paste 2 tablespoons ghee (Clarified butter)2 tablespoons butter 1 packet knor cream of chicken soup 1 packet knor mushroom soup 1 tin cream Style corn 2 cups milk1 cup fresh cream ¼ cup chopped finely fresh DhanaHandful green onions chopped
Method:1.)place the chicken cubes in a bowl with the pepper, garlic, chicken spice, green chilli , dried herbs and parsley and mix in. Marinate and set aside.2.) combine the mushroom and chicken soups in a bowl and add in 2 cups of cold water and whisk until smooth. Set aside 3.) fry onions with whole cumin in ghee (Clarified butter) and butter until softened.4.) add in the chicken and mix and fry on high for a few minutes, add in ¼ cup water and cook until chicken is tender.5.) add in the cream style corn and mix in and let it cook for 10-15 minutes.6.) whisk the soups one more time to ensure no lumps and pour into the pot and stir, add in the 2 cups of milk and another cup of water and bring to hen boil. 7.) add in more water or milk If the desired consistency wanted is thinner. 8.) simmer on low for 15 minutes, remove from heat and stir in the cream. Top with greens and serve hot with bread.