Indulge in the strong and delicious taste of 'Til Diya Murghi Mangxo,' a truly special dish from Assam. ✨
This tasty dish features tender chicken cooked with the rich, nutty flavor of roasted sesame seeds (til), developing a perfect consistency of spices. A standout from our #CuisineofTheYear series, this meal offers a wonderful twist on your typical chicken recipes that makes sure to leave you craving more!.

TIL DIYA MURGHI MANGXO.

CREAMY BLACK CHICKEN.

Components.

750 grams chicken on the bone, cut into 2 inch pieces.
2 tsps fresh cream.
1/2 cup black sesame seeds.
1 tbsp ginger-garlic paste.
Salt to taste.
10-12 black peppercorns.
2 green chillies.
2-3 tbsps oil.
2 bay leaves.
2 medium onions, sliced.
Ginger strips for garnish.
Slit green chillies for garnish.

Method.

1. Marinate the chicken with ginger-garlic paste, salt, turmeric powder and reserve for 15-20 minutes.
2. Heat a nonstick pan. Dry roast black sesame seeds for 2-3 minutes. Include peppercorns and continue to roast for a minute more. Take the pan off the heat and permit to cool.
3. Transfer in a blender jar, add green chillies, 1/2 cup water and grind to a fine paste.
4. Heat oil in a nonstick pan. Add bay leaves, onions and sauté till onions are translucent.
5. Add chicken and scorch on high heat for 6-8 minutes.
6. Include the ready paste and mix well. Change seasoning. Add water and mix well. Cover and prepare on medium heat for 8-10 minutes.
7. Add fresh cream and blend well. Garnish with ginger, green chillies and serve hot.

Components.

750 grams chicken on the bone, cut into 2 inch pieces.
2 tsps fresh cream.
1/2 cup black sesame seeds.
1 tablespoon ginger-garlic paste.
Salt to taste.
10-12 black peppercorns.
2 green chillies.
2-3 tablespoons oil.
2 bay leaves.
2 medium onions, sliced.
Ginger strips for garnish.
Slit green chillies for garnish.

Method.

1. Marinate the chicken with ginger-garlic paste, salt, turmeric powder and reserve for 15-20 minutes.
2. Heat a nonstick pan. Dry roast black sesame seeds for 2-3 minutes. Include peppercorns and continue to roast for a minute more. Take the pan off the heat and enable to cool.
3. Transfer in a blender jar, include green chillies, 1/2 cup water and grind to a great paste.
4. Heat oil in a nonstick pan. Include bay leaves, onions and sauté till onions are translucent.
5. Add chicken and sear on high heat for 6-8 minutes.
6. Include the ready paste and blend well. Change flavoring. Include water and mix well. Cover and cook on medium heat for 8-10 minutes.
7. Add fresh cream and blend well. Garnish with ginger, green chillies and serve hot.

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