Cheese chicken frying pan recipe | recipes and cooking guide | best free recipe websites | recipes with pictures and recipe | new york times cooking | ny times cooking website

TIME

INGREDIENTS

1

One kilo of chicken

2

A cup of roasted qeema

3

  Salt to taste

4

  A tablespoon of crushed garlic

5

  A tablespoon of finely chopped ginger

6

  Onion one medium

7

  Three medium tomatoes

8

  Half a cup of yogurt

9

  A teaspoon of white cumin

10

  A tablespoon of crushed red pepper

11

  Half a teaspoon of turmeric

12

  Crushed hot spices half a teaspoon

13

Cheddar cheese four tablespoons

14

  Six to eight large green chillies

15

  Half a cup of cooking oil

INSTRUCTIONS

1

Put cumin seeds in cooking oil in a pan and fry finely chopped onion till it becomes slightly soft.

2

Then add garlic, red pepper, turmeric and coarsely chopped tomatoes and cover over low heat.

3

When the tomatoes are melted, add the chicken and mix well, cover and cook over medium heat.

4

Wash the green chillies and make an incision (if you don’t like it too fast, take out the chilli seeds) and fill it with roasted minced meat and stuffed thing.

5

When the chicken water is dry, add green chillies, sprinkled yogurt and finely chopped ginger and cook for five to seven minutes.

6

When the yoghurt is dry and the chillies are melted, sprinkle hot spices and take it off the stove.

7

Take it out in a hot dish and enjoy this unique frying pan with your family.