Mamta's Kitchen

Chicken Cumin

Jeera Murgh

Mamta Gupta

This is a very easy recipe to follow. You can serve it at a buffet or as a starter or as part of a main meal.


  • 1 kg. chicken pieces, get good quality chicken, skin removed and cut into bite size pieces

  • 2 large or 3 medium onions, chopped

  • 3-4 green chillies (adjust to taste) thinly sliced or ground

  • 1 tbsp. grated ginger root

  • 2 tsp. whole cumin seeds

  • 2 tsp. ground roast cumin*

  • 3 tsp. Soya sauce

  • 1 tsp. sesame oil

  • 1/2 tsp. ground black pepper

  • 1 tsp. Garam Masala

  • Salt to taste

  • 2-3 tbsp. cooking oil

  • A handful of chopped green coriander leaves to garnish

  • Lemon slices to serve

  • *Dry roast a cup of cumin seeds in a wok, allow to cool and coarsely grind in a grinder. Store in a spice jar and use when required.


  1. Peel onion and ginger and de-stalk chillies. Chop each finely or chop all together in a food processor. Keep aide

  2. Place chicken and all remaining ingredients, except olive oil, in a large bowl and mix. Allow to marinate.

  3. Meanwhile, heat oil in a large pan or wok and fry onions, garlic, chillies until brown.

  4. Add marinated chicken and stir fry until browned. Cover and cook on medium heat until tender, stirring from time to time. If any liquid remains, turn up heat and stir fry.

  5. Add coriander leaves, stir and transfer to a serving bowl.

  6. Decorate with lemon slices and serve hot as a starter or as part of a meal. Freshly squeezed lemon juice enhances the taste of this dish.


  • You can also add 1 tbsp. of dry methi leaves (kasoori methi) to the marinade at step 1.

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