Wednesday, November 06, 2013

Garlic and cumin chicken from Healthy Indian cuisine

I made this tonight, and we both loved it. If you buy boneless, skinless chicken thighs, this is a snap to make. I served it with Basmati rice and spinach kootu.

Garlic and Pepper Chicken


  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons canola oil
  • 2 to 4 slivers cinnamon stick
  • 1 bay leaf
  • 1 dried red chilli pepper
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 cup chopped onion
  • 5 garlic cloves, cut in half
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground black pepper and cumin powder
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne powder
  • 1/4 cup red onion, chopped lengthwise (optional)


  1. Cut chicken into medium-size pieces. Rinse, drain, and set aside.
  2. Heat oil in a cast-iron skillet over medium heat. When oil is hot, but not smoking, add cinnamon sticks, bay leaf, red chili pepper, cumin, and fennel seeds.
  3. Add onion and garlic. Saut� for few minutes. Stir in turmeric powder.
  4. Add chicken and ginger to skillet. Cook, covered, over low heat until the chicken is partially cooked.
  5. Add black pepper and cumin powder, salt, curry powder, and cayenne powder. Stir well to coat the chicken with spices. Add about 2 tablespoons water. Stir and cook chicken, covered, over medium heat for 12 to 15 minutes. During the cooking process, stir often to prevent chicken from sticking to the skillet.
  6. Add red onions and stir the chicken.

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