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PrintJEERA CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
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.
INGREDIENTS
- 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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