Ingredients
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- For Marination:
- 1 1/2 lbs chicken breast – cut into cubes
- 1/4 tsp turmeric powder
- salt – to taste
- 4 1/2 tsp jeera (cumin) powder
- 2 1/2 tsp black pepper powder
- 1 1/2 tsp. fennel powder
- 1 tsp ginger garlic paste
- 2 sprigs curry leaves, leaves chopped and stem removed
- 2 sliced green jalapeños, seeds removed
- 2/3 cup yogurt – 150 grams
- ***
- For cooking:
- oil – 3 or 4 tbsp
- onion paste – made from 3 medium-sized onions
- 4 green cardamom pods
- 2 cloves
- 1/2” stick cinnamon
- salt – to taste
- turmeric powder – a pinch
- 1 tsp ginger garlic paste
- 1 sprig curry leaves
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 1/4 cup chopped coriander leaves
Instructions
- Marinating Chicken
- Put chicken into a mixing bowl, add turmeric powder, salt, jeera powder, black pepper powder, ginger garlic paste, chopped curry leaves, sliced green chilies, yogurt and mix well.
- Leave to marinate for at least one hour in the fridge.
- ***
- Cooking Jeera pepper chicken:
- Heat a pot, add oil. When the oil is hot, add whole spices (cardamom, cinnamon, cloves).
- Add onion paste and sauté for 2-3 minutes.
- Add salt, turmeric powder, ginger garlic paste and sauté until the raw flavor disappears.
- Add curry leaves, red chili powder and mix again.
- Next add the chicken with marinade and mix well.
- Cover and cook for 15-20 minutes – mix in between.
- Now open the lid and cook till it becomes dry – keep on mixing.
- Add coriander powder, garam masala and cook for 2-3 minutes.
- Lastly, add chopped coriander leaves and turn off the heat. Serve immediately.