Assamese Black Sesame Chicken Curry

Black sesame chicken served on a platter with rotis and lime

Assamese Black Sesame Chicken Curry

This Assamese Chicken Curry is nothing like you've ever tasted before. This dish is generally made with pork but I love it with chicken too. Maybe I'll post the pork version soon! It's a really flavourful, spicy, smoky chicken curry that's finished with a toasted black sesame paste. The black sesame paste coats the chicken and adds a nutty smokiness that's hard to beat with anything else.

Course Main Course

Cuisine Assamese, Indian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 309kcal

Author Richa

Ingredients

500 grams chicken preferably chicken thighs, cut into 2 inch pieces
50 grams black sesame seeds kala til, ⅓ Cup
2 tablespoons mustard oil + 1 teaspoon extra for the end which is optional
3 bay leaves
4 whole dried red chillies
1 large onion thinly sliced, approx ⅔ cup or 100 grams
4 green chillies slit lengthwise
2 ½ inches ginger finely chopped
13-15 whole garlic cloves peeled and crushed
¼ teaspoon turmeric powder
1 teaspoon red Chilli powder
½ teaspoon jeera powder cumin powder
¼ teaspoon homemade garam masala use ½ teaspoon if using store bought
1 teaspoon salt
½ cup water
1 teaspoon lime juice

Instructions

Marinade cleaned 500 grams chicken with ¼ teaspoon turmeric powder & ½ teaspoon teaspoon salt for 10 minutes while you prep everything else.
500 grams chicken, 1 teaspoon salt, ¼ teaspoon turmeric powder
Toast black sesame seeds for 3 minutes on a low flame till fragrant. Cool and then grind to a fine powder and set aside.
50 grams black sesame seeds
Saute Aromatics - Heat mustard oil on high heat in a deep pan until it smokes. Turn off the flame for 2 minutes to cool it down slightly or the whole spices will burn. Turn the flame back on and add bay leaves & red chillies & fry for a minute. Then add sliced onions & fry for 6-7 minutes until the onions turn golden brown. Add ginger, garlic & green chillies & fry for another 2 minutes.
2 tablespoons mustard oil, 3 bay leaves, 4 whole dried red chillies, 1 large onion, 4 green chillies, 13-15 whole garlic cloves, 2 ½ inches ginger
Cook chicken - Add marinated chicken to this and fry on high heat for 2-3 minutes until the chicken turns pink. Add all the dry spice powders & ½ teaspoon salt and fry for another minute. Add the toasted and ground black sesame powder & toss until chicken is well coated with all the spices - about a minute.
1 teaspoon red Chilli powder, ½ teaspoon jeera powder, ¼ teaspoon homemade garam masala, 1 teaspoon salt
Gravy - Add warm water to the pan, cover with a lid and cook until the chicken is tender for about 20-25 minutes. Pour lime juice and mustard oil (if using) on top, give it a quick mix and serve!
½ cup water, 1 teaspoon lime juice

Notes

Black sesame seeds need a maximum of 3 minutes for toasting on low flame. Do not toast it too much or they might turn bitter.
Left-overs can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe works really well with pork too. Use ½ kg pork, with some fat. The cooking time will change for pork - pressure cook for 15-20 minutes.
I strongly recommend using mustard oil for this recipe as it adds smokiness and a distinct flavour to the dish. Alternatively, you may use any neutral flavoured oil.

Nutrition