Chicken Jeera

• 10 10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed)
• 3 tablespoons cumin seeds
• 1/2 teaspoon black peppercorns
• 4 green cardamoms, split open
• 3 green chilies, seeded and chopped
• 3 garlic cloves, chopped
• 1 inch fresh gingerroot, grated
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 teaspoon garam masala
• 1/2 cucumber, finely diced
• 1 green chili, seeded and diced
• 10 fluid ounces plain yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin

1. Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
2. Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
3. Add the chillies, garlic and ginger and cook for 2 minutes.
4. Add the ground coriander, ground cumin and salt cook 2 minutes.
5. Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
6. When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
7. Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

chicken, cumin seeds, black peppercorns, green cardamoms, green chilies, garlic, gingerroot, ground cumin, salt, garam masala, cucumber, green chili, yogurt, salt, ground cumin

Taken from www.food.com/recipe/chicken-jeera-213808 (may not work)