Jeera Murg Chicken with Cumin
Delight your taste buds with Jeera Murg, a flavorful Indian chicken curry infused with the warm, nutty aroma of cumin. This vibrant dish features tender chicken pieces cooked in a rich tomato and yogurt-based gravy, elevated by a thoughtful blend of spices like turmeric, chili powder, and garam masala. The cumin seeds sizzle in oil, releasing their earthy fragrance, while fresh green chilies and ginger-garlic paste add layers of heat and depth. Perfectly balanced with a creamy yogurt addition, this curry is simmered to perfection, ensuring a tender, juicy bite every time. Serve Jeera Murg with steamed basmati rice, naan, or roti to soak up the mouthwatering sauce, making it a must-try for spice lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 500 g Chicken (bone-in or boneless, cut into pieces)
- 2 tsp Cumin seeds
- 2 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 pieces Green chilies, slit
- 4 tbsp Plain yogurt
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Garam masala powder
- 2 tbsp Fresh cilantro, chopped
- 3 tbsp Vegetable oil or ghee
- 1 cup Water
- 1 tsp Salt
Instructions
Heat the oil or ghee in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 8 to 10 minutes.
Stir in the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and oil begins to separate, about 5 to 7 minutes.
Add the chicken pieces to the pan and stir to coat them in the spice mixture.
Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for 10 minutes, stirring occasionally.
Whisk the yogurt in a small bowl and gradually add it to the pan while stirring continuously to prevent curdling.
Pour in the water and season with salt. Stir everything well and bring it to a gentle simmer.
Cover the pan and cook on low heat for 20 to 25 minutes, or until the chicken is tender and cooked through. Stir occasionally and adjust the water if necessary to achieve your desired gravy consistency.
Sprinkle the garam masala over the curry and mix well.
Garnish with chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.7 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2529 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
