Jeera Chicken translates to ‘Cumin Chicken’. This is a popular Indian dish in restaurants and a favourite amoungst Gujarati households (like mine was!)

Serves: 2 people
Time:  30 minutes (If you already have the masala ready)

350g chicken diced, I used chicken breast but you can use thighs/drumsticks if you prefer
100g red onions sliced thinly
1 medium sized potato, peeled and chopped into big chunks (mine was around 200g in weight)
250g Onion tomato masala (recipe can be found here)
1 tablespoon whole cumin seeds
2 teaspoons ground cumin
1 tablespoon of finely chopped coriander stalks (optional)
1 tablespoon of sunflower oil/ghee/oil of your choice


  • Heat up a heavy bottomed pan on a medium high heat (I used my Berghoff pan)  and add your oil of choice and add your whole cumin seeds, once they start to sizzle and your kitchen fills with the smell of cumin, add your sliced onions and allow these to cook for 5-7 minutes until just starting to brown
  • Add your coriander stalks and ground cumin along with your masala and give them whole thing a good mix together for the masala to warm through.
  • Once everything is nice and hot, add your chicken and potatoes and give the whole thing another good mix around
  • Pop the lid onto your pot, at this point you can leave on the stove on a medium/low heat for around 20 minutes and stir occasionally, OR, do what I did and put the whole thing in a preheated oven which is at 180 for around the same amount of time, minus the mixing around.
  • Enjoy with fresh chappatis, pilau rice and poppadoms for an authentic jeera chicken experience

2 Comments on “Jeera Chicken

    • Hi Máire, it certainly could! I prefer doing it the traditional way as I like it to be quite a thick curry sauce, you can absolutely add a little water (I’d probably say around 100ml) after you’ve sauteed your onions and cumin seeds then then cook it for around 10 minutes on manual 🙂


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