Tuesday, 4 May 2010

Jeera Chicken (Cumin)


2 tablespoons vegetable oil
2 tablespoons jeera / cumin; roughly ground
1 large onion; chopped finely
4 boneless chicken breasts; cut into cubes
4 - 6 cloves garlic; minced
2 inch fresh ginger; grated
2-3 green chilles; finely chopped
1 lemon; juiced
2 tablespoons yogurt
fresh corinander for garnish

1. Marinate the chicken in lemon juice, garlic, ginger and chillies for at least 2 hours
2. Heat the oil in a pan, add the cumin, fry for a few minutes and add the onions.
3. When the onions are golden brown, add the chicken and mix until the chicken is coated with the onion/cumin sauce
4. When the chicken is brown, add the yogurt, cover and cook for 15 minutes, or until the chicken is cooked.
5. Garnish with coriander and serve.
I served it with chapati and a tomato, spring onion and coriander salsa.

No comments:

Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.