Jeera chicken

 

     An aromatic dish with a delicious, distinctive taste of cumin. Serve simply with a salad and yogurt.

Serves 4 

• 45 ml cumin seeds
• 45 ml vegetable oil
• 2 ml black peppercorns
• 4 green cardamom pods
• 2 green chillies, seeded and finely chopped
• 2 garlic cloves, crushed
• 2.5 cm/1 in piece fresh root ginger, grated
• 5 ml ground coriander
• 10 ml ground cumin
• 2 ml salt
• 8 chicken pieces, such as thighs and drumsticks, skinned
• 5 ml garam masala
• Fresh coriander and chilli powder, to garnish
• Cucumber raita, to serve

Dry-roast 15 ml of the cumin seeds for 5 minutes and set aside.

Heat the oil in a large saucepan and fry the remaining cumin seeds, black peppercorns and cardamoms for about 2-3 minutes.
Add the chillies, garlic and ginger and fry for 2 minutes ; add the ground coriander, cumin and salt and cook for 2-3 minutes.

Add the chicken pieces, then cover and simmer for 20-25 minutes.

Add the garam masala and reserved cumin seeds and cook for a further 5 minutes.
Garnish with chilli powder and coriander and serve with cucumber raita.

BON APPÉTIT