Cumin Chicken is a warming, comforting dish that brings together simple spices to create something truly special. I first learned this recipe from my mom, and it’s become my go-to when I want something quick but full of flavor. The combination of roasted spices with fresh ginger and garlic creates an amazing aroma that’ll make your kitchen smell wonderful.
About the Recipe
This recipe takes basic chicken and transforms it into something extraordinary using common spices you probably already have. The key is roasting the spices first, which brings out their natural oils and deepens their flavors. It’s not too spicy, just perfectly seasoned, making it great for the whole family.
Why You’ll Love This Recipe
You’ll love how easy this recipe is to make – no fancy techniques needed. The chicken turns out tender and juicy every time, and the spice blend creates layers of flavor without being overwhelming. It’s also pretty flexible – you can adjust the spices to your taste. Plus, it goes well with rice, naan, or even a simple salad.
Cumin Chicken
Cooking Tips
– Don’t skip roasting the spices – it makes a huge difference in flavor
– Cut chicken pieces roughly the same size for even cooking
– Let the chicken brown properly before adding water
– Keep stirring occasionally to prevent sticking
– If sauce is too thick, add a splash more water
Serving and Storing Suggestions
Serves 3-4 people. Total prep and cooking time is about 40 minutes. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or microwave with a splash of water. Serve hot with rice or bread.
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Nutrient Benefits
This dish is packed with protein from the chicken and healthy compounds from spices. Cumin helps digestion, while ginger and garlic boost immunity. It’s relatively low in calories but high in flavor, making it a healthy choice for your dinner table.
Cumin Chicken
Ingredients
- 1 Chicken - small, cut into bite-sized pieces (remove the skin if desired)
- 1/2 tbsp Cumin Seeds
- 1/4 tsp White Pepper Powder
- 1/4 tbsp Fennel Seeds
- 1/2 tsp Black Peppercorns
- 1 inch Ginger (peeled, sliced)
- 3 cloves Garlic (peeled)
- 1 1/2 tbsp Oil
- 1/2 cup Water
- Salt as per taste
- 1 Spring Onion (finely chopped)
- 2 Green Chillies (finely chopped)
Instructions
- Sprinkle salt and pepper powder on the chicken pieces and keep aside for few minutes.
- Dry roast the cumin seeds, fennel seeds and peppercorns over low flame for a minute.
- Keep aside to cool and grind to a fine powder.
- Grind together the ginger and garlic to a fine paste.
- Heat oil in a pan over medium flame.
- Add the ginger garlic paste and fry for 30 seconds.
- Add the marinated chicken pieces and fry for 10 minutes or until browned.
- Add the ground masala powder and cook for another 5 to 10 minutes, stirring from time to time.
- Pour water and bring to a boil.
- Stir well and reduce flame to low.
- Simmer for another 10 to 12 minutes or until the chicken is tender and most of the water has evaporated.
- Garnish with spring onions and green chillies.
- Serve.
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Frequently Asked Questions
Can I use boneless chicken instead?
Yes. Boneless chicken works great – just reduce cooking time by about 5 minutes. Watch the chicken closely as it cooks faster than bone-in pieces.
Can I make this less spicy?
Reduce or skip the green chilies and black pepper. The cumin and fennel will still give plenty of flavor without the heat.
How do I know when the chicken is done?
Cut into the thickest piece – the meat should be white throughout with no pink areas. The internal temperature should reach 165°F (74°C).
Can I make this ahead of time?
This chicken tastes even better the next day. Make it up to 24 hours ahead and store in the fridge. Reheat gently before serving.
1 comment
chicken kolumbu was nice