Jeera Chicken. (Amar D. Gupta/Siliconeer)

 A quick, easy preparation of chicken for times when you want something outside the staple but not restaurant-quality. This curry fits the bill perfectly, and it tastes good with rice pilaf or rotis, writes Chef Sanjay Patel.


  • 2 tbsp. cumin seeds
  • 2 tbsp. vegetable oil
  • ½ tsp. black peppercorns
  • 4-5 green cardamom pods
  • 2 green chilies, deseeded and finely chopped
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped fresh ginger
  • 1 tsp. ground coriander
  • 2 tsp. ground cumin
  • 6-8 skinless, boneless chicken thighs, each cut in half
  • 4 tbsp. plain yogurt
  • 1 tsp. garam Masala
  • 2 tbsp. chopped coriander leaves
  • salt to taste


Toast 1 tbsp. of the cumin seeds in a dry pan, then crush them lightly and set aside. Heat oil in a pan and sauté the remaining cumin seeds with the peppercorns and cardamom pods for 1-2 mins, until fragrant.

Add chilies, garlic and ginger and cook for 2 minutes. Stir in the ground spices and cook for a minute, then add the chicken pieces and stir to coat with the spices. Cook over a medium heat until the chicken loses its raw look.

Add yogurt, garam masala, 100 ml of water and salt to taste. Simmer gently for 12-15 mins until the chicken is cooked.

Add the toasted crushed cumin seeds and chopped coriander. Garnish with a few sprigs of coriander.

Serve with rice pilaf or rotis.