How to Make Jeera Chicken | Dry Masala Chicken | Cumin Chicken Recipe | Jeera Chicken Curry Recipe

Jeera Chicken is a delicious, dry chicken dish that can be eaten as an appetiser or as a main course with roti or rice. We love this recipe as the flavours are well-rounded! I often find that other Jeera Chicken recipes leave me feeling like something was missing, so I add a little "something-something" in this dish to kick it up a notch!

I highly recommend using homemade Ghee in this recipe as it enhances the flavours, But you can make it with oil alone too.

I hope you enjoy this recipe as much as we do!!

Jeera Chicken (Cumin Chicken) Recipe Cooking Time: 60 Minutes (Approx)

Serves 4 People

INGREDIENTS

• 1.2 KG Skinless Chicken (Drumsticks & Thighs, Wings or Boneless Thighs)

• 2 Medium Chopped Onions (185g)

• 3 Medium Potatoes (360g)

• 1/4 Cup Homemade Ghee

• 2 TBS Oil

• 2 Cinnamon Sticks

• 2 Bay Leaves

• 1 tsp Garam Masala

• 1 tsp Cumin Seeds

• 1 TBS Chopped Fresh Coriander

• 1 TBS Rajah Tandoori Masala

• 1 TBS Ground Cumin Powder (add more if desired)

• 3 TBS Ginger-Garlic-Chili Paste

• 1/4 tsp Turmeric

• 1/2 Chili Powder

• 1 1/2 tsp Salt (Use 1 tsp to start)

METHOD

Cut the Skinless Chicken into pieces, score it then wash it. Keep it aside.

Chop two Onions finely and peel wash and cut three Potatoes in half.

Heat a large, shallow, heavy-bottomed pan on a medium heat and add 1/4 Cup Ghee and 2 TBSP Oil.

Add two cinnamon sticks and let them sizzle.

Then add two bay leaves along with the 1 tsp Cumin Seeds. If you are using fresh bayleaves, be careful as they will pop.

After they fry for a few seconds, add the chopped Onions and 1 tsp Garam Masala. Fry until onions are a lovely golden brown.

Add 3 TBSP Ginger-Garlic-Chili paste, 1 TBSP fresh, chopped Coriander, 1 TBSP Rajah Tandoori Masala, 1/2 tsp Red Chili Powder and 1/4 tsp Turmeric Powder. Add salt to taste.

Let this fry a for about a minute, stirring constantly.

Then add the chicken & potatoes. Stir this well so that the spice mixture cover all the chicken and potatoes.

Cook this covered on a medium-low heat, stirring occasionally. Don’t add any water as the potatoes and chicken will release a little moisture.

When the potatoes are cooked through, the chicken should be cooked also. The potatoes should break easily with a spoon or knife and the chicken should move away from the bone. This takes 40-50 minutes.

Garnish the curry with freshly chopped coriander and serve hot as an appetiser or as a main course with Roti, Naan, Rice, Raita. ENJOY!!