1. In a skillet, melt the butter. Add the chicken and cook for 2 minutes. Reduce heat to low, add 100ml of water and cook for 5 minutes. Set aside.

2. In a bowl, whisk the eggs and cream. Season with salt and pepper.

3. In a non-stick pan, melt the butter. Pour in the beaten eggs and cook the omelette over medium heat, bringing the eggs from the edges to the center so the mixture cooks evenly

4. Remove from heat. Place the chicken strips on the entire surface of the omelette. Season with salt and pepper.

5. Add the sour cream to the center. Sprinkle with cumin powder. Serve in the center of the table.