Assamese-Style Chicken Recipes For A Comforting Weekend Meal

There are many things through which one can experience India’s cultural and geographical diversity. Food, among them, is often the most sought after. Different cuisines, ingredients, and styles of cooking dot the country’s culinary landscape, paving the way for a number of dishes and their several versions. But gastronomic adventures are a lot more than just feasting your eyes on delicious spreads and teasing your taste buds with appetising aromas and flavours. 

India’s regional dishes are worth exploring for their heritage, distinct taste, and how generations of people have kept the legacy alive. Thanks to social media, many hidden and lesser-known delicacies have now become accessible to food lovers and culinary enthusiasts who are curious to know more about them. However, there are still several other heirloom recipes that have been preserved and practised in households for ages, but have never been in the spotlight so much. 

The Northeast of India, as many of you already know, is a treasure trove of unique cooking styles and food combinations. Given the region’s natural wealth, a plethora of ingredients (including spices, herbs, and greens) make their way into local cuisines and add to their exclusivity. Speaking of Assam, while Masor Tenga (tangy fish curry) and Khar (alkali food adjuvant) are what we mostly know about, the state’s indigenous chicken recipes are also quite intriguing. Let’s talk about two of them today - Koldil Chicken (chicken cooked with banana flower) and Til Diya Murgi Mangxo (chicken cooked with sesame seeds). 

Country chicken mixed with the earthy flavour of banana flowers and spruced up with ginger and a slew of whole spices make this Assamese-style chicken curry one of the most comforting dishes you’ll ever try. An authentic heirloom recipe from the northeastern state, Kodil Chicken is best savoured with a bowl of steaming rice for lunch. Yummy and nutritious, it’s a simple dish that can be prepared in about an hour. While you can also opt for broiler, local chicken is what people of Assam prefer for this culinary gem. Tempted enough to try. Here’s a quick recipe:

Ingredients:

• 500 gm local chicken (curry cut)
• 1 banana flower (chopped)
• 6 green chillies (slit)
• 5 tbsp onion paste
• 3 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 4 green cardamom
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp lemon juice
• 3 tbsp mustard oil
• Salt, to taste

Method:

1. To marinate the chicken, add salt, ginger and garlic paste, and lemon juice. Keep it aside for at least 3-4 hours.
2. Then, boil the banana flowers, drain the water, and keep it aside.
3. In a pan, heat up oil and add bay leaves, cinnamon, cardamom, and cloves.
4. When it turns a little aromatic, add onion, ginger, garlic, and chilli paste and sauté it.
5. Now, add the marinated chicken to it, followed by turmeric, coriander, and red chilli powder.
6. Then, cook for 5-6 minutes on medium flame.
7. After that, add the banana flowers.
8. Mix it well and let it cook for about 20 minutes. Add some water, if required.
9. Serve hot.

If you love the distinct and slightly pungent taste of black sesame seeds, this indigenous Assamese-style chicken recipe will win your heart. Til Diya Murgi Mangxo is a nutrient-dense dish, thanks to the zinc, iron, and antioxidants that black sesame seeds come loaded with. Steaming white rice goes best with this comforting chicken delicacy that takes about 45 minutes to prepare. All you need are basic ingredients in the kitchen and this delicious bowl will be ready to be savoured for lunch or dinner. Intrigued much? Let’s get started. Here’s the recipe: 

Ingredients:

• 500 gm chicken (curry cut)
• 4 tbsp sesame seeds (black and slightly roasted)
• 4 onions (finely chopped)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp ginger (finely chopped)
• 5 garlic cloves (finely chopped)
• 10 peppercorns
• 3 tbsp mustard oil
• Salt, to taste

Method:

1. First, make a smooth paste of sesame seeds and peppercorns, and keep it aside.
2. In a pan, heat up oil and sauté the onion, ginger, and garlic.
3. Following this, add the chicken, along with turmeric, cumin powder, and green chillies.
4. For about 8 minutes, cook it on medium flame.
5. Then, put ½ cup of water and continue cooking until the chicken becomes a little tender.
6. After this, add the sesame and peppercorn paste, and mix everything well. Add a bit of water, if required.
7. Cook it for a little more time and add the seasonings.
8. Serve hot.