Jeera Chicken Kenyan Indian Style Chicken Curry
Ingredients: ( Serves 5-6 )
• 800-850g Boneless Chicken / Breast ( or with bones)
• 3½ tbsp Part Ground Cumin / Jeera Seeds
• 2½ tbsp Ground Black Pepper
• ½ - ¾ Cup Chopped Tomatoes
• 2-3 Chopped Green Chillies
• 2 tbsp Garlic Paste
• 2 tbsp Ginger Paste
• 3 tbsp Yoghurt
• 1½ tsp Kashmiri Chilli Powder
• 1 tsp Ground Coriander
• 1½ tsp Salt (to taste)
• 1 tsp Mint Sauce
• ½-1 Fresh Lemon Juice
• 1 tbsp Kasuri Methi
• Chopped Coriander to garnish
• 2 Cups Chopped Coriander
Direction
Take a pan. Heat up ½ cup oil
Add 3 ½ partly grounded whole zeera
2 ½ grounded black pepper
Cook for 3- 4 minutes in medium heat. Make sure it does not get dark.
Add 2 tbsp of garlic paste and 2 tbsp ginger paste, cook for 2- 3 minutes then cover it with a lid for 2 minutes. Keep the temperature at medium low so that it does not get burned.
Add ¾ cup of finely chopped tomatoes stir it
Add 3 tbsp Yogurt
Add 1 ½ tsp of Kashmiri Chilli powder. 1 tsp of coriander powder, 2-3 chopped green chillies.
1 ½ tsp of salt or according to your taste.
Cover it for another 4-5 minutes until you see the oil is released at the top.
Add boneless chicken, stir it for 4- 5 minutes, then cover it with a lid, and cook it for further 20-25 minutes on low heat until the chicken is completely cooked.
Add a bit of butter, Kasturi Methi, freshly squeezed half a lemon. Stir it and reduce the sauce according to your desire.
Garnish it with fresh Coriander leaves and serve it plain rice.