Jeera Chicken (Cumin Chicken)

Ingredients:

3 tbsp cumin
3 tbsp vegetable oil
1/2 tsp black peppercorns (I used 1 tsp ground black pepper)
4 green cardamom pods(I used 5 instead)
2 fresh green chillies (I used 3 red bird eye chillies), finely chopped
2 garlic, crushed
2.5 cm (1 inch) fresh root ginger, grated (I used 1 tsp ground ginger)
1 tsp ground coriander and 2 tsp ground cumin (I used 1 tsp coriander and 2 tsp cumin, whole, then processed together using spice grinder)
1/2 tsp salt (I would suggest just a little bit more than 1/2 tsp though)
8 skinless thighs and drumsticks
1 tsp garam masala (I added a tiny bit more)
fresh coriander and chili powder to garnish
cucumber raita to serve (I used a mixture of sour cream, Shawarma garlic sauce and chopped seeded red tomato)

Preparation:

Dry fry 1 tbsp cumin in heavy frying pan fpr 5 minutes; remove from heat and set aside
Heat oil, fry remaining cumin, peppercorns, and cardamoms for 2-3 minutes
Add chilies, garlic, ginger, fry for 2-3 minutes
Add ground coriander and cumin, salt, cook for 2-3 minutes
Add chicken, cover and simmer for 20-25 minutes (I simmered it for 45 minutes)
Add garam masala and toasted cumin seeds, and cook further for 5 minutes (I cooked further for 15 minutes)
Serve with cucumber raita and garnished with chili powder and fresh coriander