A high heat source is essential for this dish. It was cooked for us outdoors over a large gas flame, and consequently took only a few minutes to prepare. It is usually served over plain white rice. San Jay says this chicken tastes better if the bones are left in. He also says that chileheads are permitted to add red chile powder.
• 1 cup water
• 1 pound butter
• 2 chickens, skin removed chopped into 3-inch pieces
• 1 tablespoon salt
• 3 tablespoons ground jeera (cumin)
• 1 teaspoon whole cumin
• 3 tablespoons ground black pepper
In a large pot, heat the water to boiling, then add the butter. When the butter is melted and well mixed with the water, add the chicken and salt. Stir for 2 to 3 minutes over high heat. Then add the ground cumin, whole cumin, and black pepper and continue stirring and cooking for about 20 to 25 minutes over high heat. The sauce needs to be almost a paste, and the chicken is usually done when the butter returns to the top of the paste. Cut a piece of chicken open to make sure all the pink is gone from the meat.