Til Di Murgir Manxo
A unique and flavorful chicken curry from the heart of Assam. Tender chicken is simmered in a rich, nutty gravy made from ground black sesame seeds, giving it a distinctive dark color and earthy aroma. A true taste of Northeast India.
For 4 servings
Prepare Sesame Paste & Marinate Chicken
- In a dry pan over low heat, toast the black sesame seeds for 2-3 minutes until fragrant. Do not let them burn. Let them cool completely.
- Grind the cooled seeds into a fine powder. Add 3-4 tablespoons of water and blend again to form a smooth, thick paste. Set aside.
- In a bowl, combine the chicken pieces with half of the ginger paste, half of the garlic paste, the crushed black peppercorns, and 1 teaspoon of salt. Mix well and set aside to marinate for at least 15 minutes.
Sauté Aromatics
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency.
- Lower the heat to medium, add the bay leaf. After a few seconds, add the finely chopped onions.
- Sauté the onions for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Cook the Chicken
- Add the remaining ginger paste, garlic paste, and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
- Add the marinated chicken to the pan. Increase the heat and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides.
Simmer the Curry
- Reduce the heat to low. Add the prepared black sesame paste. Stir continuously and cook for 2-3 minutes until the paste is fragrant and you see oil separating at the edges.
- Pour in 2 cups of warm water and the remaining 0.5 teaspoon of salt. Stir well to combine.
- Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.
Garnish and Serve
- Check for seasoning and adjust salt if necessary. Turn off the heat.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, preferably Joha rice for an authentic Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-roast the sesame seeds, as they will turn bitter and ruin the dish.
- 2For an authentic pungent flavor, use mustard oil and heat it until it's lightly smoking before adding other ingredients.
- 3The gravy thickens as it cools. Adjust the water quantity if you prefer a thinner consistency.
- 4For extra flavor and texture, you can add one medium-sized potato, cubed, along with the chicken.
- 5Always cook the sesame paste on low heat to prevent it from burning and sticking to the bottom of the pan.
Adapt it for your goals.
Meat Variation
This curry is traditionally made with pork ('Gahori Manxo') in Assam. You can substitute chicken with 500g of pork shoulder, cut into cubes. The cooking time may need to be increased.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use 400g of paneer or firm tofu. Pan-fry the cubes until golden before adding them to the gravy in the last 5-7 minutes of simmering.
Add VegetablesAdd Vegetables
Incorporate vegetables like potatoes, ash gourd, or even fermented bamboo shoots for a more complex flavor profile, which is common in Assamese cuisine.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Supports Bone Health
Black sesame seeds are packed with calcium and magnesium, two essential minerals that play a vital role in maintaining strong bone structure and density.
Source of Healthy Fats
Both mustard oil and sesame seeds are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to manage cholesterol levels.
Anti-inflammatory Properties
Ginger, garlic, and compounds like sesamin in black sesame seeds possess natural anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
It is a traditional Assamese chicken curry where 'Til' means sesame, 'Di' means with, 'Murgir' means chicken, and 'Manxo' means meat. Its signature feature is the dark, nutty gravy made from ground black sesame seeds.