Jeera Murg Chicken With Cumin Food

CHICKEN JEERA

Chicken Jeera image

Simple to cook. Simple to serve. Simply super. We eat this with our fingers, it's that good. This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television. It's comfort food with a big C. Serve with a Raita.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed)
3 tablespoons cumin seeds
1/2 teaspoon black peppercorns
4 green cardamoms, split open
3 green chilies, seeded and chopped
3 garlic cloves, chopped
1 inch fresh gingerroot, grated
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon garam masala
1/2 cucumber, finely diced
1 green chili, seeded and diced
10 fluid ounces plain yogurt
1/4 teaspoon salt
1/4 teaspoon ground cumin

Steps:

Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
Add the chillies, garlic and ginger and cook for 2 minutes.
Add the ground coriander, ground cumin and salt cook 2 minutes.
Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

Nutrition Facts : Calories 875.7, Fat 54.5, SaturatedFat 15.9, Cholesterol 356.5, Sodium 814.9, Carbohydrate 12.4, Fiber 1.5, Sugar 6.6, Protein 80.7

JEERA MURG (CHICKEN WITH CUMIN)

Jeera Murg (Chicken with Cumin) image

Make and share this Jeera Murg (Chicken with Cumin) recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces boneless chicken, cut into 1/2-inch dice
1 teaspoon lemon juice
1 -1 1/2 tablespoon oil
2 teaspoons cumin seeds, roasted and lightly crushed
2 teaspoons chopped fresh coriander
salt

Steps:

----Toroast cumin or coriander seeds----.
Put the seeds in a heavy based frying pan and set the pan over a low heat.
Keep shaking the pan until the seeds are well roasted but not burned.
Crush them lightly in a mortar and pestle.
(Or non-purists may pulverize them in a food processor!).
They keep very well in a tightly sealed jar and can be used in many dishes.
Sprinkle the chicken with the lemon juice and some salt.
Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin.
Keep the heat high and swirl the chicken around, but not too often.
This cools the pan down a little and allows moisture from the chicken to escape.
Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary.
Sprinkle with coriander and serve.

Nutrition Facts : Calories 156.2, Fat 12.2, SaturatedFat 2.9, Cholesterol 42.5, Sodium 41.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 10.7

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