Jeera Chicken – a delicious recipe with chicken, butter, cumin seeds, ground cumin, chicken, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken into small chunks, about 2cm square.
2
Heat the butter in a karahi or wok to quite a high heat. Add the cumin seeds and stir-fry for about 30 seconds. Add the ground cumin and continue to stir-fry for a further 30 seconds, then add 3-4tbsp stock or water and stir-fry for 2-3 minutes more.
3
Add the chicken and stir-fry briskly for about 2 minutes, then lower the heat a little and, over the next 5 minutes, add the remaining stock or water, stirring as necessary.
4
To finish off, turn up the heat and resume brisk stir-frying for about 5 minutes to reduce the remaining liquid to a dryish gravy and coating.
5
Check that the chicken is cooked by cutting a piece in half - it should be white right through. If it isn't, continue stir-frying until it's ready.
6
Add salt to taste and serve with chutneys.
379
kcal
Calories
18
g
Fat
5
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound chicken breast fillets skinned, 3 1/2 tablespoons butter, 1 tablespoon cumin seeds, 2 tablespoons ground cumin, and more.
Yes, Jeera Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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