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Bold, smoky, and packed with Northeast flavor! Today we're bringing you a rich and aromatic delicacy straight from Assam – Black Sesame Chicken! Known locally for its earthy depth and nutty punch, this dish is a perfect blend of tradition and taste. If you haven't tried it yet, you're seriously missing out!
Assamese Style Black Sesame Chicken Recipe:
Ingredients:
Chicken – 500g (bone-in preferred)
Black sesame seeds – 3 tbsp
Onion – 2 medium (finely chopped)
Garlic – 7–8 cloves
Ginger – 1 inch
Green chilies – 2–3 (adjust to taste)
Dry red chilies – 2
Mustard oil – 3 tbsp (for authentic flavor)
Turmeric powder – ½ tsp
Salt – to taste
Water – as needed
Fresh coriander (optional) – for garnish
Instructions:
Roast & Grind:
Dry roast black sesame seeds on medium heat until they pop and release aroma. Be careful not to burn them.
Let cool, then grind to a coarse or smooth paste (add a little water if needed).
Make Ginger-Garlic-Chili Paste:
Blend ginger, garlic, green chilies, and dry red chilies into a fine paste.
Cook the Chicken:
Heat mustard oil until it smokes, then reduce heat to medium.
Add chopped onions, sauté until golden brown.
Add the ginger-garlic-chili paste. Cook until the raw smell disappears.
Add turmeric and salt. Stir well.
Add chicken pieces, sear on high for 4–5 minutes until slightly browned.
Add the Sesame Paste:
Mix in the roasted black sesame paste.
Sauté for another 5–7 minutes so the chicken absorbs the flavor.
Simmer:
Add about 1 cup of warm water (adjust for desired gravy consistency).
Cover and cook on low-medium heat for 15–20 minutes or until chicken is tender and gravy is thick.
Finish:
Taste and adjust seasoning.
Garnish with fresh coriander (optional).
Pro Tips:
Always roast sesame on low-medium flame to avoid bitterness.
Use mustard oil for the signature Assamese taste.
Let the dish rest for 15 minutes before serving – the flavours deepen beautifully.

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