Why is the lemon juice added at the end?

Adding it after the heat is off keeps the sourness bright and fresh. If boiled for long, the citrus flavor becomes duller.

Should this curry be thick or soupy?

It should be light and brothy, not a thick gravy. The clean, soupy texture is part of the dish's character.

Can I make this curry ahead of time?

Yes. Cook the curry ahead and reheat gently, but for the freshest tang, stir in the lemon juice just before serving.

How do I know when the chicken and potatoes are done?

The chicken should be fully cooked and tender, and the potatoes should be soft enough to pierce easily with a knife without falling apart.

How should I store leftovers?

Cool the curry, refrigerate it in a covered container, and use within 2 days. Reheat gently so the chicken stays tender and the lemon note remains balanced.

Home / Recipes / indian / Ou Tenga Chicken

indianEasynon vegetariangluten freedairy freenut free

Ou Tenga Chicken

RATING

4.2/5(28)

TASTE SCORE

7/10

A light Assamese chicken curry with eggs and a gentle tang from lemon juice. It is simple, brothy, and comforting, with soft potatoes, warm spices, and a clean finish that pairs beautifully with plain rice.

PREP

15m

COOK

35m

SERVES

1 KATORI

389 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil the eggs.
Place the eggs in a saucepan with water, bring to a boil, then cook for 8-9 minutes until hard-boiled. Cool, peel, and set aside.
TIPA quick rinse under cold water helps the shells come off cleanly.
prep · ~10 min
Prep the chicken and vegetables.
1.Wash and drain the chicken pieces well.
2.Peel and cut the potato into large pieces.
3.Slice the onion, crush the ginger, and lightly crush the garlic cloves.
4.Slit the green chilies and keep the lemon juice ready.
saute · ~2 min
Heat the oil and cook the whole spices.
Heat mustard oil in a pot until it just starts to smoke lightly, then lower the heat. Add bay leaf and black peppercorns and cook for a few seconds until fragrant.
TIPHeating mustard oil well first softens its sharp raw taste.
saute · ~6 min
Cook the onion, ginger, and garlic.
1.Add the sliced onion and cook until soft and lightly golden.
2.Add the crushed ginger and garlic.
3.Cook for 1-2 minutes until the raw smell fades.
saute · ~8 min
Add the chicken and turmeric.
Add the chicken, turmeric powder, and salt. Cook over medium heat for 6-8 minutes, stirring often, until the chicken loses its raw color and starts to release its juices.
simmer · ~20 min
Add potato and water and simmer the curry.
1.Add the potato pieces and slit green chilies to the pot.
2.Pour in the water and bring the curry to a gentle boil.
3.Lower the heat, cover, and simmer until the chicken and potatoes are tender.
TIPKeep the broth light and soupy; Ou Tenga Chicken is not meant to be a thick gravy.
simmer · ~4 min
Add the eggs and finish with lemon juice.
Add the peeled boiled eggs and simmer for 3-4 minutes so they absorb the broth. Turn off the heat and stir in the lemon juice for the signature tangy finish.
TIPAdd the lemon juice at the end to keep the sourness bright and fresh.
serve
Serve the Ou Tenga Chicken hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before it goes into the pot so it sears lightly instead of watering down the broth.
2
Let the mustard oil smoke briefly, then reduce the heat before adding spices to mellow its raw pungency.
3
Do not brown the onions too deeply; this curry tastes best with a pale, clean broth rather than a rich dark base.
4
Keep the simmer gentle after adding water so the chicken stays tender and the potatoes hold their shape.
5
Prick the boiled eggs lightly with a fork before adding them so they absorb more of the tangy broth.
6
Stir in the lemon juice only after switching off the heat, or the sour edge can turn flat and slightly bitter.
7
If making ahead, add the lemon juice just before serving for the freshest tenga flavor.