Today, I am sharing this recipe on requests from friends who showed interest. Til (Sesame) Chicken is a very common but extremely loved gravy dish in Assam on which people keep drooling over. It doesn’t need any introduction for those who are aware of Assamese cuisine. There are a couple of versions of the same recipe that you can find on the internet. The main ingredients of this recipe are the “black sesame seeds” and “curd” that impart a unique nutty flavour along with a finger-licking creamy consistency to the dish. Some prepare with or without curd, some use a couple of other spices or aromatics for extra flavour. But you will relish this authentic minimally spiced Til Chicken both ways for sure. It is as glorious as it looks. Check this out!
Red chilli powder: 1 tablespoon
Step 1: Marinate the chicken with curd, turmeric powder, chilli powder and a pinch of salt. Keep it aside for half an hour.
Step 2: Grind onions, ginger and garlic into a fine paste. Roast the sesame seeds and pound them in a mortar moderately.
Step 3: Heat mustard oil in a wok or pan. Mix a pinch of turmeric powder and salt with the potatoes and fry them until they turn light brown. Once done take them out and set aside.
Step 4: In the same utensil, add the spice paste and stir until it gets separated from the oil. Now add the marinated chicken and mix it well with the spice. Saute the chicken for about 5 minutes in medium flame.
Step 5: Add ground black pepper and salt followed by the potato cubes. Saute it for another 2-3 minutes. Now add the ground sesame seeds and mix well with the chicken. Saute it for another 5-7 minutes in medium to low flame.
Step 6: Once the moisture is gone add approx 300 ml water and bring it to boil. Cover the wok/ pan and let it simmer for 40-45 minutes in low flame until the water is dried and you get a nice thick gravy.
Once done garnish with some chopped fresh herbs such as coriander, spring onion or mint leaves. Serve hot along with steamed rice or flatbread.
Eat well and stay safe.
THISTLE AND MINT 