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Zeera Murg (Cumin Chicken

Zeera Murg (Cumin Chicken recipe image
This classic North Indian dish, Zeera Murg, transforms simple chicken thighs into a deeply flavorful meal. The star ingredient, whole roasted cumin seeds, releases a nutty, earthy aroma that permeates the tender meat. Cooked slowly in a spiced onion-tomato gravy, the chicken becomes succulent and coated in a rich, aromatic sauce. It is a comforting, home-style curry perfect for weeknight dinners or serving alongside fluffy basmati rice and warm naan bread. The balance of heat from green chilies and the warmth of cumin creates a satisfying, robust flavor profile that is both simple to prepare and incredibly rewarding.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 119.5
Dietary: Gluten-free
Description
This classic North Indian dish, Zeera Murg, transforms simple chicken thighs into a deeply flavorful meal. The star ingredient, whole roasted cumin seeds, releases a nutty, earthy aroma that permeates the tender meat. Cooked slowly in a spiced onion-tomato gravy, the chicken becomes succulent and coated in a rich, aromatic sauce. It is a comforting, home-style curry perfect for weeknight dinners or serving alongside fluffy basmati rice and warm naan bread. The balance of heat from green chilies and the warmth of cumin creates a satisfying, robust flavor profile that is both simple to prepare and incredibly rewarding.
Ingredients
  • 2 kilogram Chicken thigh
Directions
  1. 1
    Heat oil or ghee in a large heavy-bottomed pot or deep skillet over medium-high heat.
  2. 2
    Pat the chicken thighs dry with paper towels and season lightly with salt.
  3. 3
    Sear the chicken thighs in the hot oil until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
  4. 4
    In the same pot, add whole cumin seeds and let them sizzle for 30 seconds until fragrant.
  5. 5
    Add chopped onions and sauté until golden brown and caramelized.
  6. 6
    Stir in ginger-garlic paste and cook for 1 minute until raw smell disappears.
  7. 7
    Add chopped tomatoes and cook down until the oil begins to separate from the masala.
  8. 8
    Return the seared chicken to the pot and stir to coat with the onion-tomato mixture.
  9. 9
    Add warm water, salt, and any additional spices like turmeric or chili powder.
  10. 10
    Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender.
  11. 11
    Uncover and simmer for 5 more minutes to thicken the gravy if desired.
  12. 12
    Garnish with fresh cilantro and serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, dry roast the cumin seeds lightly before adding them to the pot to enhance their nutty aroma.

While chicken thighs are traditional for this dish due to their ability to stay moist, you can substitute with boneless chicken breasts if you prefer leaner meat, but reduce cooking time to 20 minutes to prevent drying out.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serve with steamed basmati rice, jeera rice, or fresh naan bread to soak up the delicious gravy.

Keywords: zeera, murg, cumin, chicken, curry, indian, thighs, spicy, aromatic, gravy, rice, naan, tender, earth, nutty, dinner, comfort, home-style
Read it online: https://www.chefs-mate.com/recipe/zeera-murg-cumin-chicken/