An All-Time Favorite — Jeera Chicken
When it comes to versatile and delicious Indian curries, Jeera Chicken is one of the all-time favorites. This traditional north Indian dish features succulent chunks of chicken braised in a mouthwatering gravy fragrant with cumin, garlic and ginger.
The Perfect Balance of Flavor and Spice
Each spoonful of Jeera Chicken offers a tantalizing balance of flavor and spice. The dish is slow cooked over low flame to ensure that all the distinct flavors and aromas meld and marry together. By using whole cumin seeds instead of powdered jeera and allowing them to crackle and sizzle in hot ghee before adding the chicken, the dish gains a deeper and more intense aroma and flavor.
A Versatile Dish with a Distinct Cultural Influence
Jeera Chicken’s delightful aroma, color and texture make it a favorite among home cooks and restaurant chefs alike. It can be served drier over a bed of fluffy basmati rice or with a generous topping of freshly-chopped cilantro. It can also be served with naan bread, chapatis or parathas.
A Time-Tested Culinary Tradition Made Easy
Jeera Chicken is easy to make and requires few ingredients. Its unique flavors are sure to impress at any gathering, while its convenience make it an ideal weekday meal. The best part is that if you’re short on time, you can even use a pressure cooker to cut down the cooking time.
So the next time you’re looking for the perfect Indian dish for a special occasion or a cozy weeknight meal, try this traditional north Indian favorite — Jeera Chicken!
Jeera Chicken Recipe
– 2 pounds boneless chicken
– 1 tablespoon ginger-garlic paste
– 2 teaspoons cumin seeds
– 1 tablespoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 2 tablespoons oil or ghee
– 2 tablespoons thick curd
– 2 teaspoons kasoori methi
– Salt to taste
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 3 green chilies, finely chopped
– 1 tablespoon fresh cilantro, finely chopped
1. Rinse the chicken and pat dry with paper towels.
2. Add the ginger-garlic paste, coriander powder, garam masala, red chili powder, turmeric powder, curd and kasoori methi to the chicken and mix well to combine.
3. Heat the oil or ghee in a large pot over medium heat.
4. Add the cumin seeds and fry for a few seconds, until lightly browned.
5. Add the onion, tomatoes, green chilies and salt and sauté for 3-4 minutes.
6. Reduce heat to low, add the chicken and mix everything together.
7. Cover and cook for about 20 minutes, or until the chicken is cooked through and tender.
8. Serve hot with naan bread, chapati, parathas or rice.