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In a large bowl, combine the chicken pieces with salt, paprika, red chili powder, cumin seeds, and black pepper.
Mix well and let it marinate for at least 30 minutes (the longer, the better for deeper flavor).
2. Cook the Chicken:
Heat a little oil in a skillet over medium heat.
Add the marinated chicken and cook until it’s browned and cooked through, about 8-10 minutes.
Set aside once done.
3. Prepare the White Sauce:
In a saucepan, melt the butter over low heat.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux (avoid browning).
Gradually whisk in the warm milk, ensuring there are no lumps.
Season with salt, pepper, and nutmeg if using.
Cook until the sauce thickens into a creamy consistency.
4. Assemble and Bake:
Preheat your oven to 180°C (350°F).
Spread the cooked chicken in a baking dish.
Pour the white sauce evenly over the chicken.
Sprinkle a generous layer of shredded cheese over the top.
Bake for 15–20 minutes or until the cheese is melted and bubbly.
5. Garnish and Serve:
Garnish with chopped fresh parsley.
Serve hot with rice, pita bread, or a simple salad on the side.
Serving and Storage Tips
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