Click on the image, above to submit to Pinterest.
Jeera Chicken
Jeera Chicken is a modern British Indian Restaurant (BIR) recipe for a classic starter of dry-fried chicken flavoured with cumin seeds and optionally served with spinach. The full recipe is presented here and I hope you enjoy this classic British version of: Jeera Chicken.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesSpice RecipesChicken RecipesBritish Recipes
Jeera Chicken is chicken cooked with cumin. It's a classic starter in British Indian Restaurants (BIR) is a simple and quick dish to cook so it makes an ideal starter or snack. It’s a dry dish, cooked in only its own juices and a small amount of oil and water and has a lovely golden colour from the turmeric. It’s delicious when served with chutneys and a side salad.
Ingredients:
1 tbsp ghee
1 tbsp cumin seeds
300g (2/3 lb) chicken, cut into small bite-size chunks (the chunks should be a bit smaller than the ones you use for main dishes)
1/2 onion sliced thinly
1 tbsp water
4 tbsp spinach, shredded, to garnish (optional)
salt to taste
For the Spice Mix:
1/2 tsp turmeric powder
1/2 tsp chilli powder
Method:
Place the ghee in a wok or pan over high heat. While it is warming up combine the Spice Mix ingredients with enough water to form a loose paste.
Add the cumin seeds to the pan and fry for 15 seconds. They should sizzle and splutter that immediately. You can test the ghee is hot enough by adding one seed.
Stir in the Spice Mix paste and cook for 2 minutes. The mixture should now be thick and gloopy.
Add the chicken pieces and stir fry for five minutes, ensuring all the pieces are nicely coated in the spices. Keep stirring as it will be very dry. Be sure to add the water if needed but try to keep it as dry as you can.
Add the onion and salt and continue stir frying until the chicken is fully cooked. At this point, mix in the shredded spinach for the last minute of cooking (if using).
Serve with chutneys and salad.
