Til Diya Kukura Mangkho
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
- Wash the black sesame seeds thoroughly in a fine-mesh sieve under running water until the water runs clear.
- Soak the seeds in warm water for at least 30 minutes. This softens them for easier grinding.
- Drain the water completely and transfer the seeds to a grinder or blender. Add a few tablespoons of fresh water and grind to a very fine, smooth paste. Set aside.
Sauté the Aromatics
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This removes its pungent raw smell.
- Reduce the heat to medium, let the oil cool slightly, then add the finely chopped onions.
- Sauté the onions for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
- Add the ginger paste, garlic paste, and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Cook the Chicken
- Add the chicken pieces to the pan. Increase the heat to high and sauté for 5-7 minutes, until the chicken is seared and lightly browned on all sides.
- Add the turmeric powder and optional red chili powder. Mix well to coat the chicken evenly with the spices and cook for one minute.
Incorporate Sesame Paste and Simmer
- Reduce the heat to low. Add the prepared black sesame paste and salt to the pan.
- Stir continuously and cook the paste for 5-7 minutes. This is a crucial step; cook until the paste darkens slightly and you see oil beginning to separate from the mixture. Do not overcook, as it can become bitter.
- Pour in 1.5 cups of warm water and stir thoroughly to combine everything, ensuring there are no lumps.
- Bring the gravy to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Garnish and Serve
- Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes to allow the flavors to meld.
- 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.
- 1For the most authentic flavor, use mustard oil and heat it to its smoking point before cooking.
- 2Be very careful not to over-cook the sesame paste after adding it to the pan, as it can quickly turn bitter. Cook on low heat just until the oil starts to separate.
- 3Using bone-in chicken pieces adds significantly more flavor to the gravy compared to boneless chicken.
- 4Always add warm water to the curry. Adding cold water can lower the temperature abruptly and make the chicken tough.
- 5For a more substantial curry, you can add one or two cubed potatoes along with the chicken.
Adapt it for your goals.
With Pork
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.
Vegetarian VersionVegetarian Version
For a vegetarian option, use paneer, mushrooms, or boiled potatoes instead of chicken. Add them in the last 10 minutes of simmering.
Spicier CurrySpicier Curry
Increase the number of green chilies or add a pinch of black pepper powder along with the other spices for extra heat.
With Bamboo ShootWith Bamboo Shoot
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.
Why this is on our healthy list.
Rich in Protein
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.
Supports Bone Health
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.
Source of Healthy Fats
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.
Rich in Antioxidants
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.
Frequently asked questions
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.