Heat the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the oil and splutter the cumin seeds. Add the chopped garlic and saute for a few seconds. Add the white flour and stir-fry for about 1 minute(s).

Add the chicken pieces, chicken stock, white pepper powder and salt. Cook on medium level while stirring for about 4 minutes.

Stir in the fresh cream just before serving.

To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.