Prep Time: 15 min Cooking Time: 30 min Serves: 4
500 - 600 grams Boneless Chicken cut into 1½ inch pieces
1 Small Tomato
1 tbsp Yoghurt
3 tbsp Jeera (Cumin Seeds)
1½ tbsp Black Peppercorns
4-5 Green Chillis Coarsely Grind
1½ tbsp Ginger Paste
1 tbsp Garlic Paste
½ Juice of Lime
2 tbsp Oil
1 tbsp Butter
¼ tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Mint Sauce
1 tbsp Kasoori Methi (Dried Fenugreek Leaves)
2½ tbsp Coriander Leaves Finely Chopped
Salt to taste
In a pan, dry roast the cumin seeds and black peppercorns for 3-4 minutes; keep them separate, let it cool, coarsely grind and set aside.
Heat the oil and butter in a pan; once hot, add the coarsely ground cumin seeds and black pepper. On a low heat, sauté for a minute.
Take the yoghurt and tomato, blend them into a puree and pour it into a pan.
Add the green chillis, rest of the ginger, garlic paste, turmeric powder, kashmiri red chilli powder and coriander-cumin powder. Stir continuously on a low heat until the oil oozes out and the sauce thickens.
Add the chicken with two tablespoons of water, mix well and cook on a low heat for 20-25 minutes; stir occasionally until the chicken is cooked.
Then add the mint sauce, kasoori methi, coriander leaves and lime juice, mix well and cook for 2 minutes.
Garnish with coriander leaves and serve hot as a starter or with tandoori naan.
If you like it on the bone, then use chicken wings.
Jeera Chicken | The Rasoi Recipes