Assamese Black Sesame Chicken Curry(Til Diya Kukura Mangxo)

Assamese Black Sesame Chicken Curry is a very traditional dish that I learned from a Bengali friend I met through a social media platform. Black sesame is widely used in many recipes from sweet to savory dishes in northeast India. The star ingredient is toasted black sesame seeds resulting in a nutty, smokey flavorful chicken curry. Each household has their own method of making to suit their taste buds. This is mildly spiced and I prepare with onion,garlic, ginger and lemon juice.  

Ingredients~

(US customary units)

2 1/2 lb. bone in whole chicken or leg and thigh

1/2 cup black sesame

1 cup chopped onion

2 tbsp ginger paste

1 tbsp garlic paste

1/4 tsp turmeric powder

1/4 tsp chili powder

1 tsp salt or to taste

1 bay leaf

1-2 tbsp lemon juice

A few Thai chilies, slit

1 cup hot water

Method~

Dry roast sesame seeds till fragrant. Let it cool then grind with water to a smooth paste. Marinate chicken pieces with turmeric, salt and chili powder. Heat oil in a large heavy bottomed dutch over or kadhai over medium flame. Saute onions with bay leaf. Once onion is sofened add ginger and garlic paste. Saute for a minute, then add chicken and stir for a couple of minutes until chicken pieces coated well with onion mixture. Add 1 cup hot water, cover and cook with the lid on until chicken is half done. Add sesame paste, slit chilies, give it a good stir, cover and cook until cooked through. Squeeze lemon juice and give it a good stir. Taste and adjust seasonings. The gravy should be thick but it can be adjusted accordingly. Transfer to a platter and garnish with red onion and cilantro. Serve with rice or roti.

Happy Cooking!