Cumin Scented Chicken
This northern Indian recipe is from the Betty Crocker Indian Home Cookbook. I added the peas and changed the yogurt to sour cream as I found the yogurt always curdled for me while the sour cream made a nice sauce.
Ingredients
- ½ Whole chicken breast cut into strips
- 1 tbsp Peanut oil
- ¼ cup Water
- ½ cup Sour cream or yogurt
- 1 Egg beaten
- ½ cup Peas
- 1 tbsp Flour
- 1 tbsp Amchur (mango) powder
- ½ tbsp Whole cumin seeds
- ½ tsp Sea salt
- ¼ tsp Red pepper powder
- ¼ Onion sliced
- 1 tsp Roasted cumin seeds ground
- 1 tbsp Fresh cilantro chopped
Instructions
- Mix the flour, amchur powder, cumin seeds, salt, red pepper powder in a shallow bowl.
- Fry the onions in the oil on high heat.
- Remove the onions
- Dry the chicken with a paper towel then lightly dust with just flour.
- Dip the chicken into the egg then into the flour spice mixture.
- Sear the chicken until brown on both sides.
- Return the onions to the pot.
- Add the water and peas and cover and steam for 10 minutes.
- Roast the whole cumin seeds in a skillet over medium heat for 2 minutes. Allow them to cool for 2 minutes in a mortar then grind into a powder.
- Mix together the sour cream and roasted cumin seeds.
- Turn off the heat on the chicken once no longer pink inside and allow the pot to cool for 10 minutes so the yogurt will not curdle.
- Add the sour cream mixture.
- Garnish with cilantro.
- Serve with rice or Raman noodles.