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Jeera Chicken

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


  1. 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.

  2. 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.

  3. Take the yoghurt and tomato, blend them into a puree and pour it into a pan.

  4. 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.

  5. 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.

  6. 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


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