Country chicken slow-cooked in a generous black sesame paste and whole spices, fired up with the rage of black peppercorn and the warmth of ginger and garlic. A bold, earthy Assamese delicacy from the heart of Northeast India - it is smoky, nutty & simply unforgettable.
1. Marinate the chicken with salt and lemon juice. Set it aside for at least 1 hour.
2. Meanwhile, toast the black sesame seeds and black peppercorns in a pan for 2-3 minutes to release the flavour. Allow to cool before transferring to the grinder. Grind into a fine mix.
3. Add the ginger, garlic and red pepper with a 2-3 tbsp of water. Grind into a fine paste.
4. Heat a pan on medium heat. Add the whole spices - Cardamom, Cinnamon and Bay leaves to the hot oil. Then add the chopped onions and fry until golden brown. Add the turmeric and give a quick stir.
5. Add the chicken, fry on medium to high heat for about 10 mins. Add the ginger, garlic and red chilli paste, combine well and continue to stir for 2-3 mins
6. Now, cover the pan with a lid for another 10 mins to allow the chicken to soften, stirring occasionally and scraping the bottom of the pan to prevent sticking.
7. Remove the lid, add the black sesame and black peppercorn dry mix to the chicken. Combine well and continue to stir for about 5 minutes until the sesame has evenly coated the chicken.
8. Season with salt, add a splash of water and put the lid back on the pan to allow the chicken to cook through, stirring occasionally.
9. Reduce the heat, add a splash of water and season with salt. Put the lid back on the pan and simmer for another 6-7 minutes or until the gravy thickens and coats the chicken.
10. Once the chicken is cooked, squeeze the juice of half a lemon wedge over it. Serve immediately over steamed rice.
Leave a comment