Assamese Black Sesame Chicken Curry

Black sesame chicken served on a platter with rotis and lime

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Assamese, Indian

Diet: Gluten Free

Servings: people

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 tsp 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 tsp 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