Jeera Chicken Recipes

CHICKEN JEERA

Chicken Jeera image

Simple to cook. Simple to serve. Simply super. We eat this with our fingers, it's that good. This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television. It's comfort food with a big C. Serve with a Raita.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed)
3 tablespoons cumin seeds
1/2 teaspoon black peppercorns
4 green cardamoms, split open
3 green chilies, seeded and chopped
3 garlic cloves, chopped
1 inch fresh gingerroot, grated
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon garam masala
1/2 cucumber, finely diced
1 green chili, seeded and diced
10 fluid ounces plain yogurt
1/4 teaspoon salt
1/4 teaspoon ground cumin

Steps:

Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
Add the chillies, garlic and ginger and cook for 2 minutes.
Add the ground coriander, ground cumin and salt cook 2 minutes.
Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

Nutrition Facts : Calories 875.7, Fat 54.5, SaturatedFat 15.9, Cholesterol 356.5, Sodium 814.9, Carbohydrate 12.4, Fiber 1.5, Sugar 6.6, Protein 80.7

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