This jeera chicken curry is the perfect companion for dinner or lunch. The curry has rich, robust flavours, with a subtle zing of jeera. It is a high-protein meal which is low on fat, and digests very quickly.
A spice used in almost every Indian dish– cumin is used both as powder and seeds. These seeds are packed with a distinct flavour and have a surplus of nutrition benefits. Preparing this jeera chicken curry will ensure better health without compromising taste.
Jeera has been used as a traditional medicine for digestive disorders for many years. Relief from both acidity and indigestion can be sought with jeera soaked water. Boiling your drinking water with jeera is proven to enhance immunity and works as an anti-inflammatory.
- 1*3 & 1/2 lb chicken ,skinned and cut into pieces
- 1 * 450 gram(g) gram carton of yoghurt
- 2 medium onions
- 2 teaspoon(tsp) garlic paste
- 3 tablespoon(tbsp) oil
- 1 ginger paste
- 3 tablespoon(tbsp) cumin seeds
- 1/2 bunch coriander leaves, chopped
- chopped green chillies to taste
- salt to taste
- Mix the yoghurt, garlic, ginger, green chillies, salt, half the coriander leaves and 1 ,1/2 tbsp cumin seeds
- Marinate the chicken in this paste for at least two hours, or overnight, if possible
- Remove the chicken pieces and quick fry in oil. Place the fried chicken in an oven-proof dish (see note 8 below)
- Lightly try the remaining cumin seeds in the same oil. Add the chopped onions and fry for a few minutes
- Add the yoghurt marinade and cook over low heat for about 10 minutes
- Pour the gravy over the chicken and cook in an oven at 180°C (Gas Mark 4 or 350°F) for about 15 minutes or until the chicken is tender
- Garnish with the remaining chopped coriander leaves
- Alternatively, the chicken can be fried slowly until cooked, and served Immediately with the gravy