If your south Asian and grew up in the UK, you are well aware of the Jeera Chicken, very popular among Indian & Pakistani homes throughout the west. It's one of my favourite starter chicken dishes of all time, chicken on the bone cooked in plenty of cumin, herbs, spices and often eaten dry.
Its cooked in various different ways, below is my buttery version of a classic, not for the faint hearted.......
Ingredients
1kg boneless chicken chunks
1tbsp crushed garlic
1tbsp crushed ginger
1tsp fresh green chillies finely chopped
1tsp roasted cumin seeds
1tsp roasted cumin seeds, coarsely ground
1tsp coarsely grounded pepper
1tsp garam masala
1tsp ground coriander
½ tsp ground turmeric
½ tsp chilli powder
1tsp salt
1 tbsp fresh lemon juice
25gms butter
Serves 4-6
Preparation
In a large wok, when which has a lid, heat up the butter on a medium heat until it has dissolved and fairly hot.
Sprinkle in the cumin seeds and allow too crackle for 15 seconds and then add the garlic, ginger, green chillies and sauté for a further minute.
Add the chicken and stir fry until all chunks have turned white in colour. Sprinkle in the garam masala, turmeric, chilli, coriander powders, stir in well, reduce heat, cover with a lid and simmer for 45 minutes on a low heat, stirring occasionally.
Sprinkle in the coarsely roasted cumin, black pepper, lemon juice, extra chillies and more butter if required, stir and serve hot.
