Preparation Time: 30minutes
Serving Size: 4 people
- 8 pieces of chicken tender strips cut up in 1” chunks
- 1 big tomatoes cut up in big chunks
- 3 teaspoon ground cumin (jeera powder)
- 2 teaspoon ground coriander powder (dhania powder)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 2 tablespoon of olive oil
- ½ bunch of chopped fresh coriander
- Heat the oil in a non stick wide pan and add all the spices and stir for a minute.
- Add the chicken and garlic and ginger and mix everything together. Cover the pan and let it cook for 5 minutes on medium high.
- Add the tomatoes and mix everything once again. Cover the pan and let it cook. Every 5 minutes stir the chicken and if you notice that the chicken is sticking to the pan, lower the heat and add 2 tablespoons of hot water. Make sure all the tomatoes are nicely mashed up. With the pan covered the steam will soften the tomatoes nicely and on it’s own they should mash up.
- Once the chicken is cooked add fresh coriander and serve.
You can eat Jeera Chicken with bread, Indian Roti (bread) or just on it’s own with a side of salad. You can also shred it up and place it in a Indian Roti and roll it up, just like a wrap and it tastes great either way.