Heat the oil and sauté the chopped onion. Add seasoned meat (cut in strips) and sauté for a while. Add cleaned and sliced mushrooms, diced tomato and simmer for a while. Pour in the tomato puree diluted with water and simmer until the meat is soft.
Finally, add a bit of heavy cream and chopped parsley.
n a larger pan, sauté chicken strips until golden on all sides. Remove the meat and store in a warm place. Cut the peppers and onions into strips and sauté in the same pan. Cover with a lid and simmer until soft. Put the chicken strips back, season with spices and garlic.
Pour in the milk, mix in the pasta and slowly cook until soft.
Place the seasoned chicken breasts in a greased baking dish. Bake until they are almost done. Then turn the baked meat over, cover with honey, thyme and place lemon slices over it. Squeeze the juice from one lemon over the meat and add a bit of water before placing it back in the heated oven. Bake until golden brown. Serve with rice or potatoes.
Pour oil in a pan, roast cubed chicken breasts and when done, remove and set aside. Add a bit of water, lemon juice, zest, sugar and grated ginger into the same pan. Mix the starch with a bit of water in a small bowl, add it to the mixture in a pan and cook it for a minute. Then add the meat, green onions, roasted cashew nuts and cook for a while.
Wash and pat dry the chicken breasts. Season on both sides with salt, pepper, and the chicken seasoning. Place them in a larger skillet with 2 tbsp of Ghee and fry on both sides. Now place the chicken breasts in a baking dish and set aside. Slice the cleaned mushrooms and sauté for a while using the skillet that you just used for the chicken. Then lay the mushrooms on the chicken, season with salt and cumin. Sprinkle with grated cheese and bake in a preheated oven at 360° F for 30 minutes. Then add sour cream in the baking dish and bake for another 15 minutes.