Jeera Chicken


A protein-rich recipe with the special zest of roasted cumin powder which provides multiple benefits.

 Category – Indian Cuisine
Serving – 4


20 Mins




350 Kcal / Serving


  • 500 gms chicken
  • 5 tbsp. ghee
  • 1 cup onion
  • 1 tbsp. cumin
  • 1 tbsp. ginger paste
  • 2 green chillies
  • 1 tbsp. turmeric
  • 1 ½ tbsp. garam masala
  • Sea salt as per taste
  • 1 ½ tbsp. coriander powder
  • ½ tsp pepper
  • 1 tsp red chilli powder
  • 1 teaspoon butter (optional)
  • ½ lemon
  • Tomatoes for garnish
  • Coriander leaves for garnish





  • When purchasing whole chicken, look for ones that have a solid and plump shape with a rounded breast. Whether purchasing a whole chicken or chicken parts, the chicken should feel pliable when gently pressed, and it should not have an “off” smell.
  • Do not buy chicken if the sell-by date on the label has already expired.
  • The colour of the chicken’s skin, white or yellow, does not have any bearing on its nutritional value. Regardless of colour, the skin should be opaque and not spotted.
  • Chicken should be stored in the coldest section of your refrigerator. If the store packaging is intact and secure, store it this way since this will reduce the amount of handling.


Be extremely careful when handling raw chicken so that it does not come in contact with other foods, especially those that will be served uncooked.

If your recipe requires marinating, you should always do so in the refrigerator as chicken is very sensitive to heat, which can increase the chances of spoilage.

When defrosting a frozen chicken, do so in the refrigerator and not at room temperature.


  • Chicken is an excellent source of niacin and a very good source of protein and selenium.
  • It is also a good source of vitamin B6, phosphorus, choline, pantothenic acid, and vitamin B12, also it is low in sodium


Use of antibiotics: Conventionally raised chickens are often treated with antibiotics in order to make them grow faster or combat the effects of crowded living conditions. The high usage of antibiotics has led to an increased risk of bacteria developing antibiotic resistance. While they offer different pros and cons, free-range, organic and local poultry can provide more eco-friendly alternatives but cost a pretty penny.

Bacterial contamination: Cooking the raw meat can kill the bacteria that are dangerous, but you still can get sick if you don’t handle it right. Avoid eating raw chicken to avoid contamination with bacteria.

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