Assamese Black Sesame Chicken: A Culinary Adventure

Discover the rich, smoky, and nutty flavors of Assamese Black Sesame Chicken-a traditional dish from the northeastern state of Assam, India. Known locally as "Til Diya Murgi," this curry is a hidden gem in Indian cuisine. Though its dark color might seem unconventional, it delivers an explosion of flavor that will leave you craving more.

Black sesame seeds, the star ingredient, lend a deep, earthy taste and a distinct aroma to the curry. This dish beautifully reflects Assam's rich culinary heritage, which is often centered around bold, natural flavors and unique ingredients.

This is one of my top three chicken curry recipes, and I'm excited to share it with you! The detailed recipe is below, so give it a try and let me know how it turns out. If you enjoy the video, don't forget to like, share, and subscribe to my channel for more authentic recipes from around the world.

Let's celebrate the unique flavors of Assam together!

Ingredients
For marination:
500 g chicken, cut into pieces
1 tsp salt
1/2 tsp turmeric powder 
Juice of 1 lemon
For sesame powder:
3-4 tbsp black sesame seeds
For the masala:
4-5 tbsp mustard oil
1 small cinnamon stick
2 bay leaves
2-3 dry red chilies
2 medium onions, thinly slice
3-4 green chilies, slit
2 ½ tbsp crushed  ginger and garlic paste
2 tsp Kashmiri chili powder
1 tsp cumin powder
1 tsp garam masala powder
Other ingredients:
1-1.5 cups water
1 tsp lemon juice (to finish)
2-3 slit green chillies 
Fresh coriander leaves, chopped (optional)
Instructions:
1.Combine the chicken pieces with salt, turmeric powder, and lemon juice. Mix well and let it rest for at least 20-30 minutes.
2.Dry roast the black sesame seeds in a pan over medium heat until they start popping and become aromatic.Remove from heat, allow them to cool, and grind into a fine powder using a mixer or grinder. Set aside.
3.Heat mustard oil in a pan until it starts smoking.Turn off the heat, let it cool for a minute, then turn the heat back on to medium.Add cinnamon stick, bay leaves, and dry red chilies. Sauté for about 10 seconds.Add the thinly sliced onions and slit green chilies. Cook on medium heat until the onions turn translucent.Stir in the ginger and garlic paste and continue frying for 5-6 minutes, or until the onions caramelize and turn golden brown.
4. Add the marinated chicken to the pan. Season with a little more salt if needed.Fry the chicken in the masala, stirring occasionally, until it starts to turn pale and absorbs the flavors.
5.Sprinkle in Kashmiri chili powder, cumin powder, and garam masala. Mix well and fry for 2 minutes on medium heat.Add the prepared sesame powder and stir thoroughly, allowing the chicken to coat evenly in the rich mixture.
6.Add 1-1.5 cups of water to the pan, depending on how much gravy you want. Stir, cover, and let it simmer on medium heat for 15-20 minutes, or until the chicken is cooked through and the oil starts to separate.Finish with a squeeze of lemon juice and adjust seasoning as needed. Add slit green chilies and chopped coriander leaves if desired.
7.Serve hot with steamed rice or roti. Enjoy the nutty, smoky flavors of Assamese-style black sesame chicken!

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