Image Courtesy: www.indiatodayne.in
One recipe that holds a special place in the hearts of many is the traditional Tiwa dish known as Chicken with Black Sesame. This flavorful curry is often served as the first meal to a bride at her in-laws’ home, making it a significant part of the cultural heritage in Assam. The dish is characterized by its unique greenish hue, which comes from the use of black sesame seeds. Rich in flavor and history, this chicken curry is a wonderful representation of the Tiwa community’s culinary traditions.
Ingredients
- Chicken: 300 grams (preferably cut into pieces)
- Black Sesame Seeds: 4 tablespoons
- Onions: 2 large, sliced
- Cumin Seeds: 1 tablespoon
- Black Pepper: 1 tablespoon
- Ginger: 1 inch, peeled
- Garlic: 10 cloves
- Garam Masala (homemade): 1 teaspoon
- Salt: to taste
- Turmeric Powder: 1/2 teaspoon
- Bay Leaves: 1
- Mustard Oil: 2 tablespoons
- Hot Water: as required
Image Courtesy: www.acupofassamtea.com
Process
Step 1: Preparing the Sesame Seeds
Start by dry roasting the black sesame seeds in a pan over medium heat. As they heat up, they will begin to crackle. Continue roasting until they are fragrant and lightly golden. Be careful not to burn them. Once roasted, transfer the seeds to a mortar and pound them gently to release their oils and enhance their flavor. Set the ground sesame seeds aside.
Step 2: Making the Spice Pastes
Next, prepare the ginger-garlic paste. Peel the ginger and garlic, then grind them together into a smooth paste using a mortar and pestle or a food processor. Separately, grind the cumin seeds and black pepper into a fine paste, ensuring all the spices are well-blended. This will add a robust flavor base to the curry.
Step 3: Cooking the Base
In a large pan, heat the mustard oil over medium heat. Once the oil is hot, add the bay leaf and sliced onions. Fry the onions until they become translucent, which should take about 5-7 minutes. The aroma of the frying onions will start to fill your kitchen, setting the stage for the rest of the dish.
After the onions are ready, stir in the ginger-garlic paste. Allow this to cook on low heat for a few minutes until the raw smell disappears and the mixture thickens. Next, add the cumin and black pepper paste, frying it for another couple of minutes. You’ll know it’s ready when the oil begins to separate from the mixture, indicating that the spices have cooked properly.
Step 4: Adding the Chicken
Now it’s time to add the chicken pieces to the pan. Stir in the turmeric powder and salt, mixing well to ensure the chicken is evenly coated with the spice mixture. Cover the pan with a lid and let the chicken cook for at least 15 minutes. During this time, the chicken will absorb the flavors of the spices and start to tenderize.
Step 5: Incorporating the Black Sesame
When the chicken is about 80% cooked, add the powdered black sesame to the pan. Mix well, allowing the sesame to blend into the dish, imparting its rich, nutty flavor. At this stage, add hot water as required to achieve your desired consistency for the curry. Allow the dish to boil gently until the chicken is fully cooked.
Step 6: Final Touches
Once the chicken is cooked through, sprinkle the homemade garam masala powder over the top. Stir the curry gently and let it simmer for another 5 minutes to meld the flavors together. The final result should be a fragrant, flavorful chicken curry with a distinct greenish hue from the black sesame seeds.
Serving Suggestions
Serve the Chicken with Black Sesame hot, paired with steamed rice or traditional Assamese flatbreads. This dish not only represents the Tiwa culture but also showcases the rich culinary traditions of Assam. Enjoying this dish is not just about the flavors; it’s about savoring a piece of history and celebrating the community’s heritage.
