Cumin (Zeera) Chicken Curry is a delightful dish that never fails to bring a smile to the faces of my loved ones. The aromatic blend of spices and the tender, succulent chicken create a symphony of flavors that captivate the palate. As the fragrant aroma of the simmering curry fills the kitchen, it feels as though the very essence of home is being woven into the air. This dish holds a special place in my heart, not just for its delectable taste but also for the memories it evokes. Now, I’m thrilled to share this beloved recipe with you, in the hope that it brings as much joy to your table as it has to mine.
What goes into cumin chicken?
Chicken
I used one whole chicken, and after cutting, cleaning, and removing the skin, I was left with 2.2 lbs. Cut the chicken into 16-18 pieces, then I washed the chicken and left it in the strainer for excess water to drain.
Spices
This recipe has some everyday common spices I have in my pantry. I used salt, red chili powder, turmeric, cumin powder, coriander powder, chili flakes, and garam masala.
Yogurt
Yogurt is a versatile ingredient that can add creamy and tangy flavors. In this recipe, the 1/2 cup of full-fat yogurt plays a crucial role in enhancing the flavor and texture of the chicken. By blending it with browned onions before adding it to the chicken, you create a rich and luscious sauce that coats the chicken, infusing it with a delightful richness. The yogurt also helps to tenderize the chicken, ensuring that each bite is juicy and succulent.
Caramelized onions
I used one large onion. Peel and slice the onion, then fry it until lightly golden. Do not over-fry; it will keep cooking even when taken out of the oil. If you would like, you can also use store-bought fried onions.
Ginger garlic paste
Subcontinental food is incomplete without some ginger and garlic. I like to make ginger and garlic paste in advance and freeze it in small portions. I used 1 tsp each of ginger and garlic paste in this recipe.
Cumin
This curry uses a lot of cumin. In the first stage, cumin seeds are added, then cumin powder while frying the chicken. For the final stage, I used dry-roasted cumin seed powder. In a pan, add cumin seeds and roast them while stirring constantly until fragrant, then grind them before adding to the chicken curry.
Must Try Recipes
- Boneless Chicken Curry
- Quick and Simple Chicken Curry
- Cilantro Mint Yogurt Sauce
- Pakistani Fish Curry
- Aloo Baingan
How to serve cumin chicken curry?
If you’re looking to savor the delicious flavors of curry, there are several delightful options to pair it with. The rich and aromatic curry tastes exquisite when accompanied by freshly baked naan, tandoori roti straight from the clay oven, or soft homemade roti. Additionally, you can elevate your dining experience by pairing the curry with fragrant pulao or simply plain rice.
How to store leftover chicken curry?
To store chicken curry, allow it to cool to room temperature before transferring it to an airtight container. Store any leftovers in an air-tight container for up to three days. This recipe freezes very well. Just divide it into small portions and heat it before serving. When reheating, ensure the curry reaches a piping-hot temperature to maintain its flavors and safety.
Cumin (Zeera) Chicken Curry
Ingredients
- 2.2 lbs chicken about 1 KG
- 1/2 cup oil
- 1 large onion thinly sliced
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1/2 cup yogurt
- 1/2 cup water
- 5 green chilies for garnish
- 1 tbsp cumin seeds
- 1 tsp cumin powder dry roasted
- 1/2 tsp garam masala
Spices
- 3/4 tsp salt or to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili flakes
- 1/2 tsp turmeric
- 1/2 tsp red chili powder cayenne pepper
Instructions
Caramelize onion
- Add 1/2 cup of oil to a pan, then add sliced onions and caramelize them while stirring frequently. It will take about 8-10 minutes.
Cook chicken
- Take the onions out and in the same oil add 1 tbsp of cumin seeds.
- Now add chicken to the pan and cook over high heat for about 4 minutes. Then add ginger, garlic, and all the spices. Keep cooking for another 5 minutes.
Prepare yogurt sauce
- In a blender, add 1/2 cup of yogurt and caramelized onions. Blend it to make a paste.
Mix yogurt sauce
- Now add this yogurt sauce to the chicken, along with 1/2 cup of water. Mix it well. Lower the heat.
- Cover and cook for about 20 minutes or until chicken is fully cooked through. Mix it after every 5 minutes to avoid burning.
- Now add dry roasted cumin powder and garam masala.
- Garnish with green chilies and enjoy.