1Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
2Stir fry chicken pieces in butter till tender and keep the stock aside.
3Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
4Cook for some time and serve hot. You may add half a cup of fresh cream just before serving to make it a little rich. For more receipies go to Cook Mummy
This meal shows off the sheet pan at its most versatile: The protein, starch, vegetable, and pan sauce all cook to perfection in the same pan. Look for a large apple so the slices retain some texture after roasting.