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.