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Jeera Chicken Curry Recipe

Jeera Chicken Curry is a popular Indian Side Dish
Author :
On :
Monday, 17 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 4
Rated 2.5 based on 100 votes

Take a look at more Side Dish Recipes. You may also want to try Healthy Undhiyu, Best Satay Dip, Easy Sausage Stir Fry


  • 8 - Chicken legs, skinned
  • 2 - medium onions, finely chopped
  • 4 to 5 - Cloves
  • To taste - garlic, chopped
  • 1/2 tsp - ginger, chopped
  • 3 - green chillies, chopped
  • 1 - green capsicum, chopped
  • 1tbsp - whole cumin
  • 3 tbsp - ground cumin
  • 1 tsp - red pepper
  • 1/4 tsp - Turmeric
  • 2 to 2.5 cups - water
  • Optional, for extra flavor :
  • 1 tsp - Garam Masala
  • 6 tbsp - Canola Oil (or at least enough to coat the bottom of pot)
  • Few - coriander, chopped
  • How to Make Jeera Chicken Curry:

    1. In a large pot, heat oil until it is hot.
    2. Add whole cumin. When they start to splutter and turn a bit darker, add chopped onions.
    3. Turn the heat to medium and stir.
    4. Cover and cook, stirring once in a while, until the onions get nice and soft.
    5. Add garlic, ginger and green chillies. Stir and cook for 3 to 4 minutes, until garlic turns a bit darker.
    6. Add ground cumin, red pepper, turmeric and garam masala. Stir well and fry the spices for 1 to 2 minutes.
    7. Add chicken legs. Spoon the onion gravy over chicken. Sift around for 4 to 5 minutes, letting the gravy meld with the chicken.
    8. Now add capsicum and 1.5 cups of water.
    9. When water boils, stir well, cover and cook on medium-low flame.
    10. Let it cook for a good 60 to 90 minutes, stirring often.
    11. In between, if the water has dried up, add more water and stir.
    12. There should be a lot of gravy at the end, so go on adding water, making sure the gravy doesn't get too thin or too thick.
    13. Cook, till the chicken is really, really soft and the spices have set in.
    14. Garnish with coriander and serve hot with rice and yogurt on the side.


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