Jeera Chicken (chicken with cumin)

This is one of my favourite chicken dishes and super quick to make. I like to use skinless chicken wings but you can use any cut you prefer. Just adjust the cooking time as needed.

PREP TIME 15 minutes

COOK TIME 30 minutes


Ingredients for curry

  • 100ml oil (rapeseed is best)
  • 50g butter
  • 1.5 tablespoons grated ginger (35g)
  • 1.5 tablespoons crushed garlic (35g)
  • 1 tablespoon green chilli paste
  • 15 chicken wings skinned or 450g chicken breast or thigh cut into 3 inch chunks
  • Juice of 1 lemon
  • Handful of fresh coriander, chopped


  • 3 teaspoons whole cumin, roasted in a dry pan for 5-10 minutes
  • 3 teaspoons ground cumin
  • 3 whole cloves
  • 3 sticks cinnamon (1 inch pieces)
  • 6 black peppercorns
  • 1 teaspoons ground black pepper
  • Half a teaspoon turmeric
  • Half a teaspoon ground cloves
  • Half a teaspoon ground cinnamon


  1. Heat the oil in a large wok or frying pan and add the whole cloves, cinnamon and peppercorns. Let them sizzle for a few seconds before adding the whole cumin
  2. Add the ginger and garlic paste and fry until the oil separates and the raw smell has gone. Keep the heat gentle so that the pastes don’t burn
  3. Next add the chicken and turn the heat up. Keep stirring until all the chicken has changed colour
  4. Add the salt, green chilli, ground cumin and pepper. Cook for a few minutes before adding the butter
  5. Cover and simmer for about 20 minutes (If you are using just chicken breast, the cooking time will be much shorter).
  6. Towards the end of the cooking time, add the lemon juice, sprinkle in the ground cloves and cinnamon
  7. Sprinkle the fresh coriander just before serving.

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