Spiced Chicken with Black Cumin Seeds

    20 minutes

    This shows just how under-rated Garam Masala is as a marinade, and illustrates beautifully the wonderful flavour of black cumin - make sure you use the true jeera kala, not nigella seeds. It's an easy meal to put together at the end of a busy day, and if you don't have any ground almond to provide a little thickening, just mix the garam masala with a little plain flour when you coat the chicken.

    Herbie's Spices

    New South Wales, Australia
    15 people made this

    Serves: 3 

    • 4 boned chicken thighs, trimmed
    • 1/4 teaspoon medium chilli flakes
    • 1 teaspoon black cumin seeds
    • 2 spring onions sliced
    • 1 garlic clove crushed, or a pinch of garlic powder
    • 1 tablespoon vegetable oil
    • 1/4 cup tomato puree
    • 1/2 cup plain yoghurt
    • 1 teaspoon ground almonds
    • 1/2 teaspoon salt, or to taste
    • 1 teaspoon fenugreek leaves

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pat garam masala onto all sides of the chicken and marinate 30 minutes.
    2. Heat pan, dry roast black cumin seeds and chilli flakes for 1 minute.
    3. Add oil, spring onions, garlic and chicken, and brown chicken on both sides over high heat.
    4. Remove chicken to a plate, reduce heat and add tomato, yoghurt, salt, almonds and fenugreek leaves. Simmer, stirring, for 4-5 minutes.
    5. Return chicken and any juices to pan and simmer until cooked through.
    6. Serve with rice.

    Additional Tips

    Whenever we cook this lovely Indian-inspired dish, we find it so tasty that we wish we'd made more. The recipe can easily be doubled so that we have left-overs!

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