Jeera Chicken - Authentic and Simple

This recipe is a family favourite, I have grown up on food like this and now I want to share it with whom ever wishes to listen!

1. 1

   Preperation:
   Finely chop the onions either by hand or in a small electric processor.
   Again do the same with the coriander.
   Remove skin and wash the chicken.
   
   Heat up the pan or wok on a large burner
   Add the Ghee and allow to melt to liquid
   Now throw in the cumin seeds. These should start to sizzle and cloud up.
   After about 1 minute the seeds should be nicely crisped up.
   Now chuck in the chopped onions, allow these to brown off, keep the heat high.
   Don’t worry if they get a little overcooked, it all adds to the flavour.
   Now add the finely chopped coriander, stir in and then add the black pepper and season with the salt.
   Stir it all together and have a taste. The black pepper should give you the heat.
   
   Once you are happy with the seasoning, throw in the wings and stir in the mix until they are coated with the jeera mixture.
   
   Once the meat has all turned white, put the lid on and allow to cook through.
   
   Try to get as much of the chicken touching the pan as poss, this will brown the meat as well as the mixture.
   Lower the heat and Stir a few times to make sure the browning is even.
   
   When the chicken is a lovely golden brown and the Jeera mixture clings to the chicken the dish is complete!
   
   Serve with a salsa of tomato and red onion seasoned with salt and pepper and coated in fresh lemon juice.
   
   Ideal to eat with buttered pitta bread...