Jeera Murg (Chicken with Cumin)

Time

Prep 20 min · Cook 10 min · 30 min total

Difficulty

easy

1. 1

   Toroast cumin or coriander seeds----. Put the seeds in a heavy based frying pan and set the pan over a low heat.

2. 2

   Keep shaking the pan until the seeds are well roasted but not burned. Crush them lightly in a mortar and pestle.

3. 3

   (Or non-purists may pulverize them in a food processor!). They keep very well in a tightly sealed jar and can be used in many dishes.

4. 4

   Sprinkle the chicken with the lemon juice and some salt. Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin.

5. 5

   Keep the heat high and swirl the chicken around, but not too often. This cools the pan down a little and allows moisture from the chicken to escape.

6. 6

   Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary. Sprinkle with coriander and serve.

   3 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.