Jeera Chicken Curry

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 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

  • In a large pot, heat oil until it is hot.
  • Add whole cumin. When they start to splutter and turn a bit darker, add chopped onions.
  • Turn the heat to medium and stir.
  • Cover and cook, stirring once in a while, until the onions get nice and soft.
  • Add garlic, ginger and green chillies. Stir and cook for 3 to 4 minutes, until garlic turns a bit darker.
  • Add ground cumin, red pepper, turmeric and garam masala. Stir well and fry the spices for 1 to 2 minutes.
  • Add chicken legs. Spoon the onion gravy over chicken. Sift around for 4 to 5 minutes, letting the gravy meld with the chicken.
  • Now add capsicum and 1.5 cups of water.
  • When water boils, stir well, cover and cook on medium-low flame.
  • Let it cook for a good 60 to 90 minutes, stirring often.
  • In between, if the water has dried up, add more water and stir.
  • 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.
  • Cook, till the chicken is really, really soft and the spices have set in.
  • Garnish with coriander and serve hot with rice and yogurt on the side.