Loading...
A unique and flavorful chicken curry from Assam, made with a rich, nutty paste of black sesame seeds. Tender chicken and potatoes are simmered in a dark, aromatic gravy, offering a delightful taste of Northeast India.
For 4 servings
Marinate Chicken & Prepare Sesame Paste
Sauté Aromatics
Cook the Chicken
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A unique and flavorful chicken curry from Assam, made with a rich, nutty paste of black sesame seeds. Tender chicken and potatoes are simmered in a dark, aromatic gravy, offering a delightful taste of Northeast India.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 420.72 calories per serving with 34.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Ingredients
Simmer the Curry
Garnish and Serve
Replace chicken with 400g of firm tofu, paneer, or mixed vegetables like mushrooms and sweet potatoes. For a vegan version, use tofu or vegetables.
For a richer, creamier texture, add 2 tablespoons of cashew paste along with the sesame paste during the cooking process.
This recipe also works well with mutton (goat meat). Increase the simmering time to 45-50 minutes or use a pressure cooker to ensure the meat is tender.
Add a small piece of jaggery (about 1 tsp, grated) to the gravy to balance the slight bitterness of the sesame seeds and add a subtle sweetness.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Black sesame seeds are a powerhouse of essential minerals like calcium, magnesium, and iron. These are vital for maintaining strong bones, producing energy, and supporting healthy blood circulation.
The use of traditional spices like turmeric (curcumin), ginger, and garlic provides potent anti-inflammatory compounds that can help reduce inflammation in the body and boost the immune system.
Til Diya Murgi is a traditional and iconic chicken curry from the state of Assam in Northeast India. It is distinguished by its unique dark color and a rich, nutty, earthy flavor derived from a paste of black sesame seeds (kala til).
While technically possible, using white sesame seeds will result in a completely different dish. The authentic flavor, deep color, and intense nuttiness of Til Diya Murgi come specifically from black sesame seeds.
Bitterness is almost always caused by over-roasting the sesame seeds. You must toast them on very low heat just until they become fragrant and you hear a few pops (1-2 minutes). If they burn, they will release a bitter taste.
Store 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, adding a splash of water if needed.
Yes, it can be a nutritious dish. Chicken provides lean protein, and black sesame seeds are a good source of calcium, magnesium, and healthy fats. Using mustard oil in moderation also offers health benefits. To make it healthier, use skinless chicken and control the amount of oil.
A single serving of Til Diya Murgi contains approximately 450-480 calories, primarily depending on the cut of chicken used (bone-in vs. boneless) and the precise amount of oil.