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11 December 2012,22:35 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Dry-roast the cumin seeds for 3-5 minutes and then set aside.
  • Heat the oil in a large heavy pan or wok and fry the remaining cumin seeds, black peppercorns and cardamoms followed by the chilies, garlic and ginger and fry for about 2 minutes.
  • Add the ground coriander, ground cumin and salt. Stir well, then cook for a further 2 minutes.
  • Add the chicken and stir to coat the pieces in the sauce. Cover and simmer for 20 minutes.
  • Add the garam masala and reserved toasted cumin seeds and cook a further 5 minutes.
  • Garnish with coriander and chilli powder and with cucumber raita.
  • Serve hot with Chapati or Naan.


  • 3 tablespoon cumin seeds
  • 1 tablespoon IDHAYAM sesame oil
  • ½ teaspoon black peppercorns
  • 4 green cardamom pods
  • 3 fresh green chilies, finely chopped
  • 2 garlic cloves, crushed
  • 3 cm piece fresh root ginger, grated
  • 1 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • ½ teaspoon salt
  • 9 chicken pieces, skinned
  • 1 teaspoon garam masala
  • Fresh coriander (cilantro) and chili powder, to garnish
  • Cucumber raita, to serve

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