Chicken Jeera Fry (Reverse Braised)

Now this is a chicken fry but not a fry. I was wondering how to classify  this dish. In braising the item is first seared in high heat and then water is added and cooked slowly. Here the chicken pieces are cooked with water first and then browned in the oil. Thats why I called it reverse braised. This method is useful when you have no time to marinate the chicken but need a fry item. In my house it is referred to as chicken periamma style because I adapted it from a Mutton recipe prepared by my Periamma (Mothers Elder Sister). My husband requests this dish often.

As I told you this is a emergency recipe for me. A non stick pan is preferable as you will see in the last few steps.

You will need:

Chicken cut into medium sized pieces - 7-8 pieces. ( I have used whole thighs Bone in and a leg piece)
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp
Garam Masala powder - 1/2 tsp
Pepper Jeera Powder - 3/4 tsp
salt to taste
Cumin seeds 2 to 3 Tbsp (Crush coarsely)
Oil - 2 -3 Tbsp

Mix all ingredients in a nonstick pan, add around one inch water, bring to boil and then simmer covered till chicken is cooked, flipping in between once or twice, cooking time will vary as per the size of the pieces, around 1/2 hour will do. By the time the chicken is cooked the water also would have evaporated (Check that it dosent burn). The oil will be left behind, turn up the flame and brown the chicken in the same oil. A few drops of coconut oil or a knob of butter improves the flavour greatly. Remove the chicken pieces to the plate, Scrape the browned masala (Really yummy crispy crunchy Jeera seeds now) Leave the oil behind in the pan by tilting the pan while scraping. Sprinkle the masala on top of the chicken pieces.

Chicken with all the other ingredients before mixing

Simmering away filling the house with aroma of cumin

Some people I know (no names) add rice to the pan and mix it in the oil and eat. It will be delish but even if I didnt care that I am overweight, My face will show it if I do the same. So I will resign myself to pangs of envy.
Why I call it an emergency recipe is that I can put the rice in the rice cooker and this on the stove, then go on to a rasam or sambhar and a vegetable poriyal. By the time the rice is cooked everything is finished. You dont have to stand next to it. turning and adjusting the flame as when frying. all pieces are done at the same time. And ofcourse it is a good combo with Lemon Rice.

Chicken topped with the Crunchy Jeera Masala.

I am sending this recipe as an entry to Any One Can Cook: Series 38 by Ayesha Riaz at Taste of Pearl City.