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A fiery and aromatic chicken dish from the state of Assam in Northeast India. Known locally as 'Jalukia Murgi', this recipe celebrates the bold, pungent flavor of freshly crushed black pepper. Tender, bone-in chicken is slow-cooked in its own juices with minimal spices, allowing the robust character of black pepper and mustard oil to shine through, resulting in a simple yet unforgettable dry curry.
For 4 servings
Marinate the Chicken
Sauté Aromatics
Cook the Chicken
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A fiery and aromatic chicken dish from the state of Assam in Northeast India. Known locally as 'Jalukia Murgi', this recipe celebrates the bold, pungent flavor of freshly crushed black pepper. Tender, bone-in chicken is slow-cooked in its own juices with minimal spices, allowing the robust character of black pepper and mustard oil to shine through, resulting in a simple yet unforgettable dry curry.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 350.51 calories per serving with 29.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
You can make this recipe with boneless, skinless chicken thighs. Reduce the slow-cooking time in step 3 to 15-20 minutes.
Add 1 medium potato, cut into cubes, along with the onions to make the dish more substantial. You may need to add a splash of water to help the potatoes cook.
For a different kind of heat, you can use a mix of black and white peppercorns. White pepper provides a more earthy, less aromatic heat.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Black pepper contains piperine, a compound that has been shown to enhance metabolic performance and prevent fat accumulation in the body, aiding in weight management.
The combination of turmeric (containing curcumin), ginger, and black pepper (containing piperine) creates a powerful anti-inflammatory effect that can help reduce inflammation in the body.
One serving of Assamese Black Pepper Chicken contains approximately 350-400 calories, depending on the cut of chicken used and the amount of oil.
Yes, it can be a healthy dish. It's high in protein from chicken and rich in antioxidants from spices like black pepper and turmeric. Using bone-in, skin-on chicken and mustard oil contributes to the fat content, but these are integral to the authentic flavor.
Absolutely. Boneless chicken thighs work best as they remain juicy. You will need to reduce the cooking time in step 3 to about 15-20 minutes to avoid overcooking the chicken.
This semi-dry curry pairs perfectly with plain steamed rice, which helps balance the intense peppery flavor. It also goes well with Indian flatbreads like roti or paratha, and a simple side salad.
For an authentic Assamese flavor, mustard oil is highly recommended due to its unique pungent taste. However, if it's unavailable, you can substitute it with any neutral vegetable oil or ghee, though the final taste will be different.