Jeera (Cumin) Chicken with white rice.

Servings : Serves 4-5

A spicy, flavourful and aromatic chicken recipe, easy to prepare and with finger-licking results.


  • 1 kg to 1.5kg whole chicken, without the skin, divided into 8-10 pieces (you can also just use boneless breast or thighs, cut into chunks)
  • 4 tbsp oil
  • 3 medium onions, finely chopped
  • 1 tbsp cumin seeds
  • 1-2 green chillies, slit
  • 3/4 cup plain yoghurt, whisked until smooth
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli flakes (optional)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/4 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1 tbsp lemon juice
  • 2 tbsp fresh chopped coriander (for garnishing)


Heat the oil in a pan, then add the whole cumin seeds. Let them splutter then add the green chillies followed by the chopped onions. Saute until the onions are caramelised and dark golden brown in colour.

Next, add the chicken pieces and stir fry on high heat until the chicken turns a light brown.  Then add the ginger and garlic pastes, keep stirring for a couple of minutes.

Add the salt, chilli flakes, turmeric, coriander and cumin powder and stir for another minute. Then stir in the yoghurt and reduce the heat to low. Cover the pan and allow the chicken to cook/steam gently on the lowest heat for about 20-25 minutes or until cooked through. Make sure to check on it every 10 minutes or so to ensure it is not sticking to the bottom of the pan. If you find that it is, add a small splash of water.

Finally  squeeze in the lemon juice and sprinkle in the black pepper and garam masala. Give it a final stir. Garnish with fresh coriander and serve either with rice, naans or chapati.


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