on Apr 16, 2024 Homestyle chicken curries from East India feature such unique ingredients. And this Assamese black sesame chicken curry, also known as til diya murghi mangxo, is the perfect example of that. As the name suggests, the star ingredient of this dish is til or black sesame seeds. Sesame seeds are toasted to perfection, blended to a powder, and then used to coat the chicken pieces. The result is a dish that’s spicy, nutty, smokey and so flavorful! Let’s make Sunday chicken curry more interesting!
Ingredients You Need
Here’s everything you need for this recipe:
Top Tips To Make This Recipe
Do not roast the black sesame seeds for more than the recommended time to prevent them from turning bitter. Allow the sesame seeds to cool down completely before grinding them to a powder to prevent accidents. I have used bone-in thigh chicken pieces for this til chicken curry. You can use boneless thigh pieces if you like. However I wouldn’t recommend breast pieces as they tend to dry out during the cooking process. Add warm water (and not room temperature) to the pan, when making the gravy. Cold or room temperature water will bring the temperature of the curry down, altering its taste and also making it take longer to cook You can also replace the chicken with pork, but the cooking time will vary. Use ½ kg pork with a little fat and pressure cook for about 15-20 minutes until cooked through.
This til chicken curry might not be the most well known chicken curry from India, but it’s one that you definitely don’t want to miss out on. This curry is traditionally served with rice and is best eaten with your hands. But no matter how you decide to eat it, this Assam chicken curry will surely have you coming back for more! LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
