When it comes to Assamese food, many people assume the region’s cuisine is influenced by that of the neighbouring states and countries. After all, with Bengal on one side, states like Manipur, Meghalaya and Nagaland on the other, and with Bhutan and China to the north, it is an easy assumption to make. Easy, yes, but also supremely incorrect. There is so much nuance and vibrancy that exists in Assamese cuisine that its culinary gems truly deserve all the recognition they still don’t get. And this is proved 100 percent by Til Diya Murgi Mangxo.
There is no dearth of chicken curries from across India, and yet, this chicken dish from Assam is so unique in its look and flavours that it proves the brilliance of Assamese cuisine. Til Diya Murgi Mangxo literally translates to Chicken Curry with Sesame. What makes the dish a standout is not just the fact that it is cooked with sesame, but in fact that the type of sesame seeds used is black. Sure, plenty of Indian cuisines call for the use of white sesame seeds, but in its use of black sesame seeds—whether it is in Til Pitha or Tilor Chutney, or the many chicken and fish recipes that call for the ingredient—Assamese cuisine is exceptional.
Video courtesy: YouTube/Bhookh Lagee
In fact, if you have some chicken and black sesame seeds at home right now, you can just as easily whip up Til Diya Murgi Mangxo instead of any other chicken curry from the subcontinent—and your taste buds will thank you. Mildly spiced and yet quite hot thanks to the use of black peppercorns, this chicken curry from Assam can turn heads at your next party and satisfy your entire family on any other day. So, what are you waiting for? Give this stunning culinary gem from Assam a try.
Ingredients:
1 kilo chicken, curry cut
5 large onions, finely chopped
½ cup black sesame seeds
9-10 black peppercorns
3 tbsp ginger-garlic paste
10 green chillies, chopped
1 tsp turmeric powder
1 tsp cumin powder
½ tsp sugar
Salt, to taste
4 tbsp mustard oil
1 cup warm water
Method:
1. Heat a pan and dry roast the black sesame seeds in it until they release their aroma.
2. Soak the roasted sesame seeds in some water for 10 minutes, then drain and grind into a fine paste with the black peppercorns.
3. Now, heat the mustard oil in a large wok.
4. Add the onions and ginger garlic paste, and saute until the onions start turning brown.
5. Add the chicken and saute for 2-3 minutes.
6. Now add the turmeric powder, cumin powder, green chillies and salt.
7. Mix well and continue to saute for another 5 minutes.
8. Now add the water and continue cooking the chicken while covered.
9. Once the chicken in almost done, add the sesame seeds and black peppercorns paste.
10. Mix well and continue to cook for another 10 minutes. If the gravy becomes too dry, add more water.
11. Once the chicken turns tender, switch off the stove and serve the Til Diya Murgi Mangxo hot with rice.