Ingredients
-
10
-
3
-
1/2
-
4
-
3
-
3
-
1
-
2
-
1/2
-
1
-
1/2
-
1
-
10
-
1/4
-
1/4
Directions
Chicken Jeera, Simple to cook Simple to serve Simply super We eat this with our fingers, it’s that good This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television It’s comfort food with a big C Serve with a Raita , Excellent Worth adding a splash of lemon juice too
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Steps
|
1
Done
|
Dry Roast 1 Tbsp of the Cumin Seeds For 5 Minutes Set Aside to Cool. |
|
2
Done
|
Heat the Oil I N a Heavy Based Pan and Remaining Cumin Seeds With the Peppercorns, and Cardamom For 3 Minutes. |
|
3
Done
|
Add the Chillies, Garlic and Ginger and Cook For 2 Minutes. |
|
4
Done
|
Add the Ground Coriander, Ground Cumin and Salt Cook 2 Minutes. |
|
5
Done
|
Add the Chicken Thighs and Legs Stir to Cover With the Spices, Cover With a Lid and Cook For 25 Minutes Over Medium Heat. |
|
6
Done
|
When Th Chicken Is Cooked Add the Garam Masala and Toasted Cumin Seeds. Cook For 5 Minutes. |
|
7
Done
|
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. |
