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JEERAKA KOZHI (Jeera/ Cumin Chicken)

JEERAKA KOZHI (Jeera/ Cumin Chicken)
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This is a medicinal preparation of Chicken. It is widely made in 'Malabar' region of Kerala. It is made during the monsoon times. It keeps your body warm. It also helps in good digestion.
  • Fennel Seeds Crushed Half Teaspoons
  • Cumin Seeds Crushed 1 Tablespoons
  • Coriander Seeds Crushed 1 Tablespoons
  • Green Chilles Crushed 5-6 Numbers
  • Pepper Corns Crushed 2 Tablespoons
  • Coriander Leaves 1 Bunch
  • Curry Leaves 3 Springs
  • Garlic Paste 100 Grams
  • Ginger Paste 50 Grams
  • Tomatoes 0.5 Lbs
  • Shallots 1 Lbs
  • Chicken (without Skin) 2 Lbs
  • Garam Masala 1 Tablespoons
  • Lemon Juice 1 Tablespoons
  • Turmeric Powder 1 Teaspoons
  • Salt To Taste
  • Coconut Oil Half Cup
  1. Add oil to a hot clay pot. Add the peeled cut shallots to it and sauté until it becomes light brown Add the ginger and garlic paste and sauté till the raw smell goes off Add chicken cut into small pieces to it and sauté. Add the crushed green chilies, pepper corns, coriander seeds, cumin seeds. After frying for few minutes add crushed fennel seeds and lemon juice. Add curry leaves and sliced tomatoes Cover and cook on low flame until tomatoes turn pulpy Add turmeric powder and garam masala and mix well Add salt for taste. Cook covered for 5 minutes. Check the seasonings and add chopped coriander leaves As soon as you add coriander leaves mix and keep the pot closed. Reopen only when you are ready to serve
Never use red chili powder in this preparation! Do not fry and burn any of the dry ingredients Clay pot is a must for the authentic flavor All the dry ingredients should be crushed & not powdered
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