photo by: gourmetsleuth

Chicken With Ajwain

Chicken is simmered with yogurt, ajwain seed, garlic-ginger paste and chiles.

Yield: 4 servings
Chicken With Ajwain 5 1
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Average: 5 (1 Rating)
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8 chicken thighs
1/2 cup yogurt
2 tsp. ajwain seeds
1 tablespoon ginger-garlic paste 
1/2 tablespoon crushed red chilies 
1/2 cup cream
salt to taste
3 tablespoons vegetable oil 
1/2 cup fresh cilantro


Marinate chicken pieces with yogurt, ajwain seeds, ginger garlic paste, red chilies and salt for about 30 minutes (or more).

Heat oil in a heavy pan.  Remove the chicken from the marinade and reserve the marinade for later.  Add the chicken to the oil and cook until brown on both sides.  Turn as needed to brown evenly.

Lower the heat and add the reserved marinade. Add ½ cup of water, cover and cook on low heat until the chicken is tender.  Add the cream and chopped cilantro.  Continue to simmer until chicken is cooked and well coated. Serve hot with rice.
Posted: 10/27/2010 8:06:30 PM
I really liked this recipe.  I used boneless, skinless chicken breasts so cooking time was reduced.  I think I would have liked to toast the ajwain seed first then grind it with the garlic-ginger paste and proceed with the recipe. The chile was not overwhelming, a nice amount of heat.  The garlic-ginger paste really added flavor to the dish.   I served the dish with Lundberg Farms Wehani rice.  I just made the basic version but I think something sweet like dried cranberries would have been a very nice addition and would have gone well with the spice. This recipe is a keeper!

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