Chickenjeera Recipes

Steps:

• Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
• Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
• Add the chillies, garlic and ginger and cook for 2 minutes.
• Add the ground coriander, ground cumin and salt cook 2 minutes.
• Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
• When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
• Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

Steps:

• In a food processor, blend together onion, garlic, jalepeno, ginger, salt, cumin, turmeric, chili powder, garam masala.
• Mix in oil and yogourt
• Marinate chicken for a few hours or overnight.
• It will take about 20 minutes to cook over medium-hot coals or on a gas covered grill.

Steps:

• Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
• Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
• Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
• Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Steps:

• Cut the chicken into 2cm cubes.
• Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
• Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
• Add the chicken and cook for about 15 minutes over a medium heat.
• To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
• Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.