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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The warm distinctive flavor of cumin will make your kitchen a fragrant haven as this cooks. The flavor of cumin is just delicate enough not to be too assertive or pungent in this dish. This is another in the collection of chicken recipes I have acquired to make for my husband (I don't eat chicken), and has won much favor from him. Ingredients:
3 tablespoons cumin seeds |
3 tablespoons vegetable oil or 3 tablespoons ghee |
4 black peppercorns |
6 green cardamom pods |
2 green chilies, chopped |
3 garlic cloves, crushed |
1 inch piece ginger, grated |
1 teaspoon ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon salt |
8 chicken pieces, skinned (thighs, drumsticks are good) |
1 teaspoon garam masala |
Directions:
1. Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
2. Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
3. Add the chillies, garlic and ginger.
4. Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
5. Add the chicken pieces, stir and mix thoroughly with the spices.
6. Cover pan and simmer for 20 minutes approximately.
7. Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
8. Garnish with chopped cilantro and serve with a raita on the side if desired.
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