SERVINGS: 20 WINGS PREP TIME: 5 MINS COOK TIME: 15-20 MINUTES
This simple recipe for Jeera Chicken, can be used with wings, breast or thigh
Jeera/Zeera/Cumin Seeds are uniquely flavoured and make an amazing masala.
So many recipes out there over do the spices and kill off the essence of the dish.... well not here!
Here, I'll show you the original recipe and you'll be blown away at how simple it is. Please don't be tempted to add garlic, ginger or chillis, try my recipe and you'll see exactly what I mean by real flavour! 👌🤤
INGREDIENTS
1KG - SKIN ON CHICKEN WING DRUMSTICKS
2 - MEDIUM ONIONS
1/2 BUNCH/1 CUP: CORIANDER/CILANTRO
2 - TSP JEERA/CUMIN SEEDS
1 - TSP CRACKED BLACK PEPPER CORNS (POWDERED JUST DOESN'T WORK)
1 - TSP: SALT OR TO TASTE
3 TBSP: GHEE/CLARIFIED BUTTER OR (2 TBSP BUTTER &1 TBSP VEG OIL)
1/4 cup - Fresh coriander / cilantro (hand full will do)
EXTRA FOR GARNISH
MAKING THE JEERA MASALA
You'll need an electric mini processor/chopper. ( if you do not have one, GET ONE!! lol) or simple finely chop or use a pestle & mortar.
CHECK THIS LINK out for the one I use. They are around £20 UK which is a real bargain! This link will be updated to the lowest Amazon price so worth a look
PREP
peel the onions (standing on one leg helps with the crying)🥲 Chop them finely by hand or use a mini blender as I do. Remember finely chopped not into a pulp!
wash and rinse the fresh coriander/cilantro and again finely chop, same as the onions.
trim back the skin on the wings to a healthy amount (or what you prefer) but keep some on as this brings flavour!
METHOD
grab a wok or a large based pan and set on a high heat until the pan warms up
add the ghee (if you are using butter, add the veg oil once the butter has melted. This stops the butter from burning)
lower the heat to a medium level
now throw in the cumin seeds and swirl them around the pan until they cloud and froth up (slap the extractor fan on as it will get smokey)
now add the finely chopped onions and mix them in.
cook the onions until caramelised and golden (not burnt). Should take about 5 minutes. Lower the heat if needed.
once golden, add the turmeric powder, salt and the cracked black pepper and stir in
next, add the chopped coriander/cilantro and stir well. Its a dry(ish) mix but if it looks way to dry, add a spoon of ghee and a tiny drop of water
give it a taste for balance. Enough Salt ? you decide, add more if you think it needs it. Oh and, you see what I mean about the caramelised onions, ghee, black pepper and cumin! Its delicious.
add the chicken wings to the pan and toss them around until coated in the Jeera masala you just made.
once coated, raise the heat back up (medium to high) and allow the meat to lightly brown evenly. Add drops of water here and there if you ned to.
Now the meat is nicely coated and lightly tanned, lower the heat and slap the lid on for 10-12 minutes or until the meat is cooked through. (the lid on, will create just the right amount of steam/liquid)
lastly....once the chicken is cooked through, take the lid off and stir fry style the Jeera chicken for 2-3 minutes until they all look mouthwateringly dark and tanned with a kiss of glistening shine 🤩
Mmmmmm
Serve up on a plate with flat breads ready and a cool lemon mayo dip.
If you're making a few snacks, try out my delicious Minted Lamb Chops, Tandoori Tiger Prawns and Chilli PANEER 😱👌
WATCH JUST HOW EASY THEY ARE TO MAKE
https://www.thecheekyindian.co.uk/post/minted-tandoori-lamb-chops
https://www.thecheekyindian.co.uk/post/tiger-tandoori-mango-lemon-lime
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