Raghu said “Prokriti do you know that we are animals”. She replied, “yes we are mammals”. Raghu then said “yeah and soon we will be extinct like dinosaurs”. When I asked my daughter whether she knows what extinction is, she said “its like never coming back, like the foods you cook only once and after blogging you never cook them back”.
I have made so many stuff over the years and haven’t blogged about them, that these days rarely I make anything special twice. Jeera chicken is one of those, by popular demand I have to make it again one of these days.
Ingredients
- 1lb. chicken boneless (cut into strips)
- 1 medium onion chopped
- 1tsp. ginger paste
- 1tbsp. garlic paste
- 1tbsp. green chili paste
- 1tsp. turmeric powder
- 4tsp. cumin seeds
- 1tsp. black peppercorn
- 2tbsp. plain yogurt
- 4-5 green chilies slit lengthwise
- 1tsp sugar
- 2 bay leaves
- 2 black cardamom
- Salt to taste
- 2tbsp. refined white oil
Procedure
Dry roast 3tsp. whole cumin seeds and 1tsp. black peppercorn. Grind them to make a coarse powder and store it for later use.
Heat oil in a wok and temper it with 1tsp. whole cumin seeds, cardamoms and bay leaves. After it stops spluttering add chopped onion to it and fry them on medium high heat till they take a nice tan. Now add green chilies to it and fry till they release their zingy flavor.
Add the chicken pieces and sear them on high heat along with onion and chilies. Wait till they loose their raw color and turn light brown. Turn the heat off.
In a bowl beat the yogurt along with all dry and wait spices. Once you are sure that the chicken has cool down a bit add the yogurt mixture to it. Mix everything well and then turn on the heat. cook on low heat till oil starts oozing out.
Now add salt and sugar to it and cook them covered on medium heat for another 10-15 minutes. This is a dry dish so allow the excess moisture to evaporate.
Sprinkle ground cumin and pepper powder over it and keep it covered till you serve.
Goes well with phulkas and rotis.
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