Cumin Chicken – A Chinese-Indian Hybrid Dish

Cumin chicken is something many of us have eaten before, whether it’s the Chinese version or the Indian one. But what if we stopped choosing sides for a moment and simply took the best bits from both kitchens?

That’s exactly what I’m doing today, making cumin chicken with my own little twist, using a Chinese-style marination to keep the chicken tender and juicy, then layering in Indian spices to bring out those deep, aromatic flavors we all love.

This isn’t the usual Sichuan-style cumin beef or cumin chicken you might be familiar with. It’s different, but in a very good way. Familiar, yet new. Bold, but not overwhelming.

If you’re in the mood for something a bit out of the ordinary, something that still feels comforting and home-cooked, I really think you’ll enjoy this one. So let’s start by preparing the chicken.

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Step 1: Prepare and Marinate the Chicken

For this recipe, I am using chicken breast, but you can also use chicken thighs. Thigh meat contains more fat and is naturally more tender, so the choice is entirely up to you.

• Cut the chicken breast into long, thin strips, or you can cut it into cubes if you prefer.
• Place the chicken in a large bowl and add light soy sauce, Shaoxing wine, salt, and cornstarch. Mix everything thoroughly and let the chicken rest for about 20 minutes, allowing the flavors to penetrate.

This is a very Chinese-style marination technique. The salt and light soy sauce help tenderize the meat, while the cornstarch forms a protective layer that prevents the chicken from drying out during cooking.

While the chicken is resting, let’s get the spices ready.

Step 2: Temper the Spices and aromatics

The first step of marination follows a typical Chinese method. The second step involves tempering the spices, a technique widely used in Indian cooking. Let’s see how these two seemingly unrelated culinary skills come together seamlessly to create a spectacular fusion recipe!

Steps to prepare the spices:

• Heat about 2 tablespoons of vegetable oil in a pan until it starts to smoke lightly. Once the oil is hot, add cumin seeds and a small piece of cinnamon.
• Let them sizzle and listen closely. That’s when the aroma really begins to develop. This step only takes about 30 seconds, just enough for the spices to bloom and release their fragrance.
• Next, add the dried chilies (washed, deseeded, and cut in half) and cook for another 30 seconds. Then add the onions and continue frying until they start to soften. 
• Now add minced ginger and minced garlic. If you have ginger garlic paste, you can use that instead. Fry for about 30 seconds, just until the fragrance comes through. Be careful not to use too high a heat, or the garlic may burn. 
• Next, add turmeric powder and red chili powder. If the mixture feels too dry, add a small splash of water. This helps prevent the spices from burning and keeps the flavors balanced and clean.
• Once everything is well mixed and aromatic, set this spice blend aside. We’ll add it back to the chicken shortly.

Note: If you don’t have cumin seeds, you can use ground cumin instead. Just add the ground cumin directly to the chicken later on, because the tempering process only works with whole cumin seeds, not the powder.

Step 3: Cooking the chicken separately

Since the time required to cook the chicken is different from the time needed for the spices, it’s best to cook the chicken separately to avoid overcooking.

• In a separate pan, preferably a nonstick pan, add about 1 tablespoon of oil and sauté the marinated chicken. Stir-fry over medium-high heat until both sides change color and the chicken is cooked through. I’m careful not to overcook it, especially when using chicken breast, to ensure it stays tender and juicy.

Note: I prefer using a nonstick pan because I’ve already used oil for the spices and want to keep things lighter. Furthermore, cornstarch-coated chicken tends to stick to stainless steel pans, which would require even more oil.

Step 4: Combining the chicken and spices

• Once the chicken is cooked, return the spice mixture, along with sliced green bell peppers, to the pan and combine with the chicken.
• At this point, add the final spice: garam masala. Give everything a quick toss, then finish with fresh coriander leaves. 
• Mix well, turn off the heat, and transfer to a serving plate. 
• Garnish with extra fresh coriander leaves and a few lime wedges on the side. Your flavorful cumin chicken fusion is ready to enjoy!

Note: The green bell pepper adds a nice crunch and freshness, which contrasts beautifully with the deep, aromatic spices.

Continue to Content

Cumin Chicken with Chinese Marinade and Indian Spices

Yield: 3 portions

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A unique cumin chicken recipe combining Chinese marination with Indian spices. Aromatic, tender, and perfect with rice or flatbread.

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Ingredients

Marinate the chicken

• 500 g boneless chicken breast, cut into 1 cm thin slices
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornstarch

The Spice Base

• 1½ tbsp whole cumin seeds
• 2 dried red chilies
• 1 small piece of cinnamon
• 1 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• ½ tsp garam masala

Aromatics & Finish

• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced
• 3 tbsp vegetable oil
• Fresh cilantro (coriander), chopped
• Lime wedges

Instructions

1. Marinate the chicken. Place the sliced chicken in a bowl. Add light soy sauce, salt, Shaoxing wine, and cornstarch. Mix well until the chicken is evenly coated. Set aside to marinate for 20 minutes.
2. Prepare the spice base. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat until lightly smoking. Add the cumin seeds and cinnamon and let them sizzle for about 30 seconds until fragrant.
3. Build the aromatics. Add the dried red chilies, followed by the sliced red onion. Stir-fry until the onion begins to soften. Add the minced ginger and garlic and cook briefly until aromatic.
4. Add ground spices. Stir in the turmeric powder and Kashmiri chili powder. If the mixture looks dry, add a small splash of water to prevent the spices from burning. Cook until the oil begins to separate and the spices are fragrant. Remove from heat and set aside.
5. Cook the chicken. In a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Add the marinated chicken and stir-fry until just cooked through. Avoid overcooking to keep the chicken tender.
6. Combine and finish. Add the prepared spice base and sliced green bell pepper to the chicken. Toss well to combine. Sprinkle in the garam masala, mix briefly, then turn off the heat.
7. Serve. Transfer to a serving plate and garnish with fresh cilantro. Serve with lime wedges on the side.

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  MICHELANGELO Nonstick Frying Pan Stone with Ultra Nonstick Granite Coating, 10 Inch Frying Pan with Lid, Nonstick Skillet Pfoa Free, Non toxic Rock Pan, Induction Compatible -10 inch

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 513Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 19gCholesterol: 140mgSodium: 871mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 55g

This data was provided and calculated by Nutritionix on 27/12/2025

A Taste to Remember

This unique hybrid dish is exactly what I was hoping for. It’s wonderfully aromatic from the cumin seeds, yet still light and clean. The chicken stays tender because it’s cooked separately, and the spices don’t overpower it. It’s great served with steamed rice, flatbread, or even enjoyed on its own. Definitely give it a try if you’re in the mood for something different and delicious! 

If you’re interested in trying the authentic Chinese cumin beef, you can follow this link to the recipe we’ve published.