Best Cumin Scented Chicken Recipes

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CUMIN-SCENTED CHICKEN CURRY



Cumin-scented chicken curry image

This curry improves if you make it ahead, it gives the flavours time to mingle

Provided by Roopa Gulati

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 14

12large chicken thighs , bone in
4 tbsp vegetable oil or sunflower oil
2 tsp cumin seed
2medium onions , sliced
3cm piece of fresh root ginger , peeled and shredded
3fat garlic cloves , shredded
3plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry)
½ tsp turmeric
½ tsp garam masala
2 tsp paprika
2large peppers , one red and one yellow or orange, seeded and cut into rough chunks
2 tbsp tomato purée
250ml tub natural yogurt
3 tbsp chopped coriander , to serve

Steps:

  • Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
  • Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
  • Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Nutrition Facts : Calories 810 calories, Fat 59 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 0.76 milligram of sodium

SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE



Spice Rubbed Chicken Thighs with Cumin Scented Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 bone-in chicken thighs, skin removed (about 1 pound)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 bunch scallions (white and green parts), thinly sliced
1/2 small head green cabbage, cored, halved, and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
Squeeze of lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Nutrition Facts : Calories 211 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 4 grams, Protein 25 grams

CUMIN SCENTED CHICKEN



Cumin Scented Chicken image

The warm distinctive flavor of cumin will make your kitchen a fragrant haven as this cooks. The flavor of cumin is just delicate enough not to be too assertive or pungent in this dish. This is another in the collection of chicken recipes I have acquired to make for my husband (I don't eat chicken), and has won much favor from him.

Provided by eatrealfood

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons cumin seeds
3 tablespoons vegetable oil or 3 tablespoons ghee
4 black peppercorns
6 green cardamom pods
2 green chilies, chopped
3 garlic cloves, crushed
1 inch piece ginger, grated
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
8 chicken pieces, skinned (thighs, drumsticks are good)
1 teaspoon garam masala

Steps:

  • Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
  • Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
  • Add the chillies, garlic and ginger.
  • Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
  • Add the chicken pieces, stir and mix thoroughly with the spices.
  • Cover pan and simmer for 20 minutes approximately.
  • Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
  • Garnish with chopped cilantro and serve with a raita on the side if desired.

Nutrition Facts : Calories 124.7, Fat 11.6, SaturatedFat 1.4, Sodium 302.1, Carbohydrate 5.6, Fiber 1.2, Sugar 1.3, Protein 1.6

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