Ani's Kitchen Stories

A delicacy of Assamese Cuisine, Local chicken with black sesame seeds is a delectable and earthy chicken dish with nutty taste and texture. The bitter, sweet and flavourful sesame seed chicken is my family’s favourite. A simple and a lesser known dish yet once you have it, you’ll be mesmerised by the uniqueness and the complexity of this delicious chicken gravy.

Sesame seeds are nutritious source of high trace of minerals, copper and manganese, and are also good sources of vitamin E, calcium, iron and zinc. Sesame has one of the highest oil contents of any seed, with a mild, nutty flavor that deepens with toasting. Sesame Seeds are used in many Asian dishes that adds a delicate crunch and nutty texture and are also the base of the Middle Eastern condiment tahini (sesame seed paste) and the dessert halvah. Since time immemorial, sesame seeds are used in many medicinal dishes or applications for its healing properties.

Black sesame paste and black sesame seeds have a stronger flavor than white seeds. It offers a nutty taste, though it’s much bolder compared to the white ones. Black sesame also has a slightly bitter flavor. Assamese, Bodo, Karbi, Dimasa or other tribes of Assam and North Eastern States mainly uses the black sesame seeds in their meat preparations, sweet and savoury dishes.

Chicken with Black sesame seeds popularly known as ‘Til dia murgi manxo’ in Assamese language is a quintessential dish in many Assamese household. You can even prepare pork with sesame seeds and it’s equally delicious or even better. Do try this authentic chicken with black sesame seeds and I’m sure you’ll not be disappointed.

It’s to be kept in mind that while toasting, the black sesame seeds shouldn’t be burnt and it’s best to grind it to a fine to coarse paste to get the crunchy texture in the dish.

Ingredients: (serves 3-4)

▪️500 gms chicken with bone (local chicken)

▪️5 tbsp black sesame seeds

▪️2 onions (medium) finely chopped

▪️4 green chillies

▪️1 red chilli

▪️1 tsp crushed garlic

▪️1 tsp crushed ginger

▪️2 tej patta/Indian bay leaf

▪️1 tsp cumin seeds

▪️1/2 tsp turmeric powder

▪️1 tsp cumin powder

▪️1 tsp coriander powder (optional)

▪️1/2 tsp crushed black pepper

▪️1 tsp lime juice

▪️Salt to taste

▪️2 tbsp mustard oil

Instructions:

▪️ Wash the chicken and marinate it with turmeric, salt and pepper for an hour.

▪️Toast the black sesame seeds on a tawa or pan in low flame for 5 minutes. Turn off the heat and let it cool. Then grind it to a fine to coarse paste.

▪️In a deep pan or Karhai, heat the mustard oil, until a smoky aroma puff on the air. Add the cumin seeds and Indian bay leaf.

▪️Add the finely chopped onions and sauté it for few minutes until translucent. Now add the crushed ginger, garlic, green and red chillies. (Reserve 3 whole green chillies for later use) Stir for another minute.

▪️Add the marinated chicken and stir for few minutes. Now add cumin and coriander power. Stir well, cover and simmer for 5 to 6 minutes in high flame.

▪️When the chicken turns slightly golden, add hot water. Stir well. Cover and simmer for 8 to 10 minutes in low to medium flame.

▪️Uncover and add more water. Cover and cook the chicken for another 8 to 10 minutes.

▪️Keep checking in between. Add more water if required and cook the chicken until soft and tender.

▪️Now add the sesame seed paste. Stir well. Gently add water and cook for another 8 to 10 minutes.

▪️When the gravy is thick, add lime juice, crushed peppercorns and remaining 3 green chillies. Adjust salt. Transfer it into a serving bowl. Serve hot with rice. Enjoy!

Note: Local chicken takes time in cooking. If you’re using broiler chicken, the meat will take less time to cook.