Chicken Jeera

A really simple Cumin Chicken recipe for those of you who like creamy and spicy curries which aren’t necessarily hot…

Cooking Time – approx 30 minutes plus marinating time

Serves 2


  • 75ml Greek Yoghurt
  • 2 tsp Cumin Seeds (whole, toasted)
  • 2 tsp Cumin Seeds (ground)
  • 500g Chicken Breast, cubed
  • 3 tbsp Vegetable Oil
  • 4 cloves Garlic
  • 1 tbsp Ginger, chopped
  • 3/4 tsp Chilli Powder
  • 1/2 tsp Turmeric
  • 3/4 tsp Salt
  • 1 tsp Garam Masala


  • Mix half the ground cumin and half the whole cumin with the yoghurt. Stir in the chicken breast and leave to marinade for at least 30 minutes
  • Heat the oil in a pan and fry the garlic and ginger for 1 minute before adding the remaining spices (except Garam Masala).
  • Stir in the chicken, marinade and salt. Cook for 15-20 minutes (until chicken is cooked through), stirring regularly. If the mixture dries out, add a little water.
  • Stir in the Garam Masala, cook for 2 minutes and serve

6 Comments Add yours

  1. LauraFoley says:

    This looks delish! And mild enough for the kiddos, too.

  2. James says:

    Laura, This really is a great recipe for the kids, especially if they don’t like hot curries. All that cumin makes it very fragrant!Of course you can always make it hotter by adding more ginger !!!

  3. LauraFoley says:

    Hey, James, Laura here. The second I put the yogurt-covered chicken into the pan the yogurt curdled. I was able to disguise it a little by adding some flour and water to create a thicker sauce. Do you have this problem?

  4. James says:

    Hi Laura, I’m sorry to hear you’ve had a problem.I’ve not experienced this, and I use yoghurt a lot in my recipes. I have had this problem before when cooking with the wrong type of cream, though.I use Greek yoghurt which has a high fat content – around 16%, which is around twice that of ‘natural’ yoghurt. Greek yoghurt like this can really be abused in recipes without splitting.My first guess would be that the fat content of your yoghurt may be too low?

  5. James says:

    Laura,A bit more research seems to have backed up my first thoughts. Low fat yoghurts will split readily, especially when heated hard. Generally, full-fat yoghurts will not have this problem, and as I said, the Greek yoghurt I use has never caused a problem.

  6. LauraFoley says:

    Yep, that must’ve been the problem. The regular Greek yogurt came to 200 calories per serving, while the fat-free was something in the neighborhood of 130. I’ve read that adding some flour to the yogurt before heating it will prevent curdling; I’ll try that next time.Even though it was lumpy the taste wasn’t affected and I enjoyed the recipe very much. Try, try again, as they say!

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