Jeera Murg (Chicken with Cumin)

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“A deliciously different appetizer from the Cafe Spice Namaste restaurant in London.”

Ingredients Nutrition


  1. ----Toroast cumin or coriander seeds----.
  2. Put the seeds in a heavy based frying pan and set the pan over a low heat.
  3. Keep shaking the pan until the seeds are well roasted but not burned.
  4. Crush them lightly in a mortar and pestle.
  5. (Or non-purists may pulverize them in a food processor!).
  6. They keep very well in a tightly sealed jar and can be used in many dishes.
  7. Sprinkle the chicken with the lemon juice and some salt.
  8. Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin.
  9. Keep the heat high and swirl the chicken around, but not too often.
  10. This cools the pan down a little and allows moisture from the chicken to escape.
  11. Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary.
  12. Sprinkle with coriander and serve.

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