Chicken Jeera - cooking recipe

Ingredients

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

Preparation

Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
Add the chillies, garlic and ginger and cook for 2 minutes.
Add the ground coriander, ground cumin and salt cook 2 minutes.
Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
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.