Ingredients
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8
-
1
-
1 - 1 1/2
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Jeera Murg (Chicken with Cumin), A deliciously different appetizer from the Cafe Spice Namaste restaurant in London , Very tasty and it was so easy to make! I doubled the recipe and it worked out really well , A deliciously different appetizer from the Cafe Spice Namaste restaurant in London
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Steps
|
1
Done
|
'----Toroast Cumin or Coriander Seeds----. |
|
2
Done
|
Put the Seeds in a Heavy Based Frying Pan and Set the Pan Over a Low Heat. |
|
3
Done
|
Keep Shaking the Pan Until the Seeds Are Well Roasted but not Burned. |
|
4
Done
|
Crush Them Lightly in a Mortar and Pestle. |
|
5
Done
|
(or Non-Purists May Pulverize Them in a Food Processor!). |
|
6
Done
|
They Keep Very Well in a Tightly Sealed Jar and Can Be Used in Many Dishes. |
|
7
Done
|
Sprinkle the Chicken With the Lemon Juice and Some Salt. |
|
8
Done
|
Heat the Oil in a Heavy Based Pan Until It Almost Reaches Smoking Point, Then Put in the Chicken and Crushed Cumin. |
|
9
Done
|
Keep the Heat High and Swirl the Chicken Around, but not Too Often. |
|
10
Done
|
This Cools the Pan Down a Little and Allows Moisture from the Chicken to Escape. |
|
11
Done
|
Toss For 2-3 Minutes, Until the Chicken Is Cooked Through, Then Taste and Add More Salt If Necessary. |
|
12
Done
|
Sprinkle With Coriander and Serve. |
