Til Di Murgir Manxo

1. 1
   prep · ~5 min

   Toast and grind the sesame seeds.

   1.Place a small skillet on low heat and add 4 tbsp white sesame seeds.

   2.Dry-roast the seeds, stirring constantly, until fragrant and lightly golden (about 2-3 minutes).

   3.Transfer immediately to a plate to cool — they burn quickly if left in the hot pan.

   4.Once cooled, crush the seeds with a mortar and pestle or pulse in a grinder into a coarse paste. Set aside.

   TIPStop toasting the moment they turn pale gold. Dark brown seeds will taste bitter in the curry.
2. 2
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, mix the chicken pieces with the whisked yogurt, turmeric powder, red chili powder, and salt.

   2.Coat each piece evenly and let the chicken rest for 15 minutes at room temperature while you prep the aromatics.
3. 3
   saute · ~7 min

   Brown the chicken pieces.

   1.Heat mustard oil in a heavy-bottomed pan over medium-high heat until it just begins to smoke lightly.

   2.Carefully place the marinated chicken pieces in the hot oil without crowding the pan.

   3.Fry the chicken, turning occasionally, until light golden brown on all sides (about 5-6 minutes).

   4.Remove the seared chicken from the pan and set aside on a plate.

   TIPLet the mustard oil reach its smoking point briefly — it neutralizes the raw pungency and adds a sweet nuttiness.
4. 4
   saute · ~15 min

   Cook the onion base.

   1.In the same oil, reduce the heat to medium and add the sliced onions.

   2.Sauté for 7-8 minutes, stirring frequently, until the onions turn deep golden brown.

   3.Add the minced garlic and ginger paste. Cook for 2 more minutes until the raw smell fades.

   4.Add the chopped tomato and sugar, then cook until the tomato softens and oil begins to separate at the edges (4-5 minutes).

   TIPA pinch of sugar added with the tomato helps balance the acidity and deepens the color of the masala.
5. 5
   saute · ~3 min

   Bloom the spices and sesame.

   1.Lower the heat completely and add the reserved sesame paste to the onion-tomato masala.

   2.Stir continuously for 2 minutes to coat everything with the sesame without letting it stick to the bottom.

   3.Pour in 1 cup of hot water and stir well to create a smooth, thick gravy.

   TIPKeep the heat low when adding the sesame paste — it can burn and turn bitter very quickly.
6. 6
   simmer · ~35 min

   Simmer the chicken curry.

   1.Return the browned chicken pieces to the pan along with any accumulated juices.

   2.Nestle the slit green chilies into the gravy.

   3.Bring the gravy to a gentle boil, then cover the pan with a lid.

   4.Reduce heat to low and simmer for 30-35 minutes, stirring once halfway, until the chicken is tender and the gravy is thick and coats the back of a spoon.

   TIPResist the urge to add more water. The gravy is meant to be thick and cling to the chicken, not thin like a soup.
7. 7
   serve · ~5 min

   Rest briefly and serve with steamed rice.

   1.Turn off the heat and let the curry rest, covered, for 5 minutes so the flavors settle.

   2.Transfer to a serving bowl and serve hot with plain steamed bengali rice.

   TIPThis curry tastes even better the next day, once the sesame has had time to meld fully with the spices.

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