Cooked Chicken

Toast the cumin seeds and fennel seeds in a dry skillet over medium heat for 1-2 minutes, stirring occasionally, until fragrant. Remove from heat and set aside.

Grind the toasted seeds using a mortar and pestle or spice grinder until coarsely crushed. Mix the ground seeds with the salt in a small bowl.

Pat the chicken breast halves dry with paper towels and rub the seed mixture evenly over all sides of each piece.

Heat the ghee or butter in a large skillet over medium-high heat until melted and shimmering.

Place the seasoned chicken breasts in the hot skillet and sear for 3-4 minutes on each side until golden brown.

Pour the water around the chicken pieces, being careful not to wash away the seasoning. Bring the liquid to a simmer.

Reduce heat to medium-low, cover the skillet, and simmer for 12-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a serving platter and pour the pan liquid over the top if desired. Let rest for 2-3 minutes before serving.