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Jeera Chicken
By : Mearl Fernandes
Category : Chicken
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Dry-roast all but 1tbsp of the jeera and set aside.
  2. Heat oil in a pressure cooker or any vessel and fry onions to pink.
  3. Add the whole spices, jeera/cumin, peppercorns, green chili and garlic-ginger paste and fry well for 2 minutes.
  4. Add the stock cube with little water and cook for another 2 whole minutes.
  5. Add the chicken pieces along with the turmeric and coriander pwds - mix well and cook to an even light brown on all sides of the chicken, on medium flame.
  6. Cover and cook until the chicken is cooked (1 whistle on high flame and simmer for 5 mins, if using a pressure-cooker).
  7. Open, add vinegar, curry leaves, the roasted jeera/cumin and the garam masala pwd.
  8. Mix well and cook for another 5-6 mins.
  9. Serve hot with steamed rice or fresh rotis.

Recipe courtesy Lilchefsworld

Ingredients:
4 skinless chicken legs/breats/thighs (1.5 lbs total weight)
3 tbsp cumin/jeera seeds
1 tsp peppercorns
4-5 cardamoms
1inch stick cinnamon
2-3 cloves
2-3 dry red-chilies
1 green-chili
1 chopped onion
1 tsp ginger-garlic paste
1 chicken stock cube
1/2 tsp turmeric pwd
1 tbsp garam-masala/ all-spice pwd
3 tbsp coriander pwd
4 sprigs curry leaves
1 tbsp vinegar
2 tbsp olive oil
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