CHICKEN JEERA
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
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
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