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A classic Assamese chicken curry with a rich, nutty flavor from black sesame seeds. This unique dish has a beautiful dark gravy and is a comforting meal, best enjoyed with steamed rice.
For 4 servings
Prepare the Sesame Paste
Sauté the Aromatics
Cook the Chicken
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A classic Assamese chicken curry with a rich, nutty flavor from black sesame seeds. This unique dish has a beautiful dark gravy and is a comforting meal, best enjoyed with steamed rice.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 337.23 calories per serving with 31.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Sesame Paste and Simmer
Garnish and Serve
This curry is traditionally made with pork as well (Gahori Mangkho). Replace chicken with pork pieces and increase the simmering time until the pork is tender.
For a vegetarian option, use paneer, mushrooms, or boiled potatoes instead of chicken. Add them in the last 10 minutes of simmering.
Increase the number of green chilies or add a pinch of black pepper powder along with the other spices for extra heat.
For a unique regional flavor, add a small amount of fermented bamboo shoot (khorisa) along with the ginger-garlic paste. Use sparingly as it has a strong flavor.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Black sesame seeds are packed with calcium and magnesium, two vital minerals that contribute to maintaining strong bones and may help in preventing conditions like osteoporosis.
This dish contains healthy fats from both sesame seeds and mustard oil. These fats, including monounsaturated and polyunsaturated fatty acids, are beneficial for heart health and brain function.
Black sesame seeds contain compounds like sesamin and sesamolin, which have powerful antioxidant properties that help protect the body's cells from damage caused by free radicals.
The most common reason for a bitter gravy is over-cooking the black sesame paste. It should be sautéed on low heat for only 5-7 minutes, just until the oil begins to separate. Cooking it for too long or on high heat will make it bitter.
While you can, it will significantly change the dish. Black sesame seeds provide the signature dark color, deep nutty flavor, and earthy aroma that is characteristic of this Assamese curry. White sesame seeds are milder and will result in a different taste and appearance.
This curry is best served hot with plain steamed rice. For an authentic Assamese experience, serve it with Joha rice, a local aromatic variety. A simple side salad or 'Aloo Pitika' (Assamese mashed potatoes) also pairs wonderfully.
Yes, it is a relatively healthy dish. Chicken provides lean protein, while black sesame seeds are a fantastic source of calcium, magnesium, iron, and healthy fats. Using mustard oil in moderation also offers heart-healthy monounsaturated fats.
A single serving of Til Diya Kukura Mangkho contains approximately 350-400 calories, depending on the cut of chicken and the exact amount of oil used. This estimate does not include rice or other accompaniments.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.