Ingredients

3 tbsp vegetable oil
1 tbsp whole cumin seeds
1 tbsp freshly grated ginger
1 medium red onion, diced
1 tbsp paprika
1 tbsp ground fennel
1 tsp cayenne
1.5 pounds boneless chicken tenders, cut into bite sized pieces
1 tsp salt
1/2 cup sour cream, beaten

Heat oil in a Dutch oven. Add the cumin seeds and grated ginger and cook for a minute. Add in the onion and sauté until translucent. Add in cayenne, paprika and ground fennel. Add in the chicken and stir in well. Add in salt and 1/4 cup of water and cover Dutch oven. Cook for about 30 minutes and check on the tenderness of the chicken. Turn off the heat and add in the sour cream. Top with cilantro if you have and serve with basmati rice.