Easy Jeera Chicken with Methi Naan

Treat your taste bubs with the aromatic flavours of this Easy Jeera Chicken and Methi Naan recipe.

This recipe brings together tender diced chicken thighs infused with a blend of spices and herbs, cooked to perfection in ghee in just 30 minutes. Paired with homemade Methi Naan which is a quick recipe adapted from the easy two ingredient naan one.

Jeera is Cumin and Methi is Fenugreek.

Ingredients for Jeera Chicken (for 2):

• Ghee for cooking
• 1 tsp cumin seeds
• 1 small onion, diced into tiny cubes
• 1 heaped tsp ginger garlic paste
• 1/2 tsp chopped fresh green chillies (optional)
• 250 g diced chicken thighs or breast
• 1/2 tsp Kashmiri chilli powder
• 1 tsp salt (adjust to taste)
• 1 tsp mixed dried herbs
• 1 tbsp passata (tomato puree)
• Handful of chopped coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground pepper

Preparing the Jeera Chicken:

1. Heat a pan over medium heat and add ghee. Once melted and hot, add cumin seeds and let them sizzle for about 30 seconds.
2. Add diced onions to the pan and cook until they become soft and translucent. Then, add ginger garlic paste and chopped green chillies (if using), and cook for an additional 30 seconds, stirring occasionally.
3. Add diced chicken thighs, Kashmiri chilli powder, salt, and mixed dried herbs to the pan. Stir well to coat the chicken with the spices. Allow it to cook for about 10 minutes.
4. Pour in the passata (tomato puree), stir to combine, then cover the pan and let the chicken cook on low heat until it’s done.
5. Sprinkle the dish with freshly chopped coriander, ground cumin, and ground pepper for added flavor.

Ingredients for Methi Naan (4):

• 180 grams self rising flour
• 100 gram natural yoghurt plus more of needed
• 1 1/2 tsp dried methi (fenugreek seeds)
• 1/4 tsp bicarbonate
• salt to taste

Preparing Methi Naan

1. Combine all the ingredients above and start to form a dough by kneading
2. If you find the dough is very shaggy, add in a bit more yoghurt. Different yoghurt brands have different water contents so the 100 grams above is a guideline to start with. You want a nice soft dough. It may be a bit sticky but that’s fine.
3. Cover and leave this to one side for about 10 minutes. You will notice when you come back to it, the texture will be softer
4. Knead again and form into 4 equal balls.
5. Heat a pancake pan on medium heat. Start rolling each ball with the aid of a rolling pin and a sprinkle of flour. It does not need to be round and perfect. The key is to ensure it is not thick and also it is evenly rolled.
6. Place the rolled side down on the pan. Let this cook for a few seconds. You will notice little bubbles. Turn the naan then cook again for around 30 seconds. Halfway through move it around so it does not stick to the pan. Turn one more time and using a small cloth press it down gently so it puffs up. Be careful of the steam.

Enjoying Jeera Chicken with Methi Naan:

The Jeera Chicken showcases a harmonious blend of spices and tender chicken. The Methi Naan, with its soft texture and hints of fenugreek, perfectly compliments the chicken. As you savour each bite, the richness of the ghee, the warmth of the spices, and the freshness of the coriander come together to create a delightful culinary experience.

Onto a fresh hot naan, add on some chicken, drizzle some seasoned yogurt and sprinkle on chopped red peppers and coriander. The seasoned yoghurt is a combination of yoghurt, salt, pepper and cumin powder.

Want a quick indian vegetarian recipe? Try this Vegan potato & aubergine curry.

Neha