Jeera Chicken

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Posted on Thu 21 Apr 2005 (575 reads)

Ingredients:

Chicken Legs, skinned 8
Medium Onions, finely chopped 2
Garlic (more or less to taste), chopped 4-5
Chopped Ginger 1/2 tsp
Chopped Green Chillies 3
Chopped Green Capsicum 1
Whole Cumin 1 tbsp
Ground Cumin 3 tbsp
Red Pepper (more or less to taste) 1 tsp
Turmeric 1/4 tsp
Water 2- 2.5 cups

For extra flavour (OPTIONAL):
Garam Masala 1tsp
Canola Oil or at least enough to coat the bottom of pot 6 tbsp
Chopped Coriander leaves

Directions:

In large pot heat oil until it's 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, stirring once in a while. Let onions get nice and soft, at least 5 minutes.

Add garlic, ginger, green chillies. Stir and let sit for 3-4 minutes, until garlic turns a bit darker. Add ground cumin, red pepper, turmeric, (garam masala). Stir well and let spices toast for 1-2 minutes.

Add chicken legs. Spoon the onion gravy over chicken. Sift around for 4-5 minutes, letting the gravy meld with the chicken. Now add capsicum and 1.5 cups water. When water boils, stir well, set heat to medium-low and cover. Let cook for a good 60 to 90 minutes, stirring often. In the middle you'll notice a lot of the water has burned off; 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.

When the chicken is really, really soft (i.e about to fall off the bone) and the spices have set in, you're done!

Garnish with coriander and serve hot with rice and yogurt on the side.

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