Recipe: Jeera Chicken (Cumin Chicken Curry)

Earl's recipe is not on the Internet however there is an interesting article about how their recipe came about. Perhaps you can tweak the following recipe. Good luck and please share your results with us.

Dear Earl: Where Did Jeera Chicken Curry Come From?
Source: Earl's Blog, 1/14/2011
http://www.earls.ca/blog/?p=474

---

JEERA CHICKEN (CUMIN CHICKEN CURRY)
Source: By Bhalo Khabo (http://bhalokhabo.blogspot.com/)

"Cumin, a very important ingredient in most of our Indian and Bengali Recipes has a unique nutty and peppery flavor. This Jeera Chicken (Cumin Chicken Curry) recipe also contains Coriander Powder which goes hand in hand with Cumin Powder."

1 lb Chicken
1 tbsp Roasted Cumin Powder
1 tsp Coriander Powder1 Medium Sized Onion
1 tsp Ginger
2 Cloves Garlic
1 tbsp Yogurt
Cinnamon Stick (1 inch)
2 Cloves
Few Black Whole Peppers
1 Bay Leaf
1 Dried Whole Red Chilli

Clean the Chicken and marinate it with the Yogurt/Curd, 1/2 tbsp of Cumin Powder, 1/2 tsp of Coriander Powder, salt and pepper and keep it aside for about 30 minutes.

Roasted Cumin Powder, I prepare at home in bulk. Its very simple to make and adds more flavor to any recipe. All I do is take about 2 cups of Cumin Seeds and dry roast them on heat and grind them in a mixer, store in a dry container with a lid, use it later for different recipes.

Heat 1 tbsp of oil, any kind would do it, I used Canola Oil and to it add the whole spices, Cinnamon, 1 Bay Leaf, 1 Whole Red Chilli, Cloves and Whole Black Pepper. Next add the chopped onions and fry them, after few minutes add the Chicken and brown the chicken on both sides, keep the heat medium. Stir in the crushed garlic and the remaining 1/2 tbsp of Cumin and Coriander Powder and cover and cook. Open the lid and check to see if the chicken is almost done, you can now add some water and cook till the gravy thickens. I served this Jeera Chicken (Cumin Chicken Curry) hot over Peas Pulao (Rice with Green Peas). You can even serve this Butter Naan.