Assameechicken Recipes
ASSAMESE CUISINE: CHICKEN WITH SESAME SEEDS
Assam is a state in India with a very distinct cuisine. The uniqueness of Assamese cuisine lies in its extensive use of herbs, greens and pulses. A single food item can be cooked with various greens, herbs or pulses. For example, there are more than 20 ways to cook chicken in Assamese cuisine. Each herb or pulses has their own medicinal qualities and hence enhance the food value and taste of the particular dish. Poultry and fish items are staple in cuisines of India's north east and there are numerous recipes of chicken cooked with various ingredients. Today's recipe is such a chicken dish cooked with minimal spices and sesame seeds. It is to be noted that this recipe is an easy recipe and can be cooked ahead in batches to serve a large number of guests. The ingredients are easily available and the preparation time is very minimal. Here is the recipe
Provided by mywritingmyworld
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the chicken.
- Heat a deep bottomed vessel and put the oil.
- saute the onions and chillies till they turn golden brown.
- Add the chickens.
- Add salt and turmeric according to taste.
- Saute and cover with the lid.
- Keep the heat minimum.
- After 5 minutes, add the cumin powder and ginger garlic paste.
- Mix well and cover with the lid again.
- Cook for 15 minutes or till the chicken is almost done on low heat.
- Stir occasionally.
- Meanwhile, make paste of the soaked sesame seeds.
- As the chicken is almost done, add the sesame paste and mix well.
- Add One glass of water and bring it to boil.
- Cover with the lid.
- Cook till the water dries up.
- Adjust the salt and voila! Your exotic chicken dish is ready.
SESAME CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
- In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
ASSAMEE CHICKEN
Another interesting dish from India. This is a favorite of my son and his fiends. I have to cook this for them nearly every week. With just a few steps to follow it's easy.
Provided by Brian Holley
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the ghee and fry all of the spiceswith the garlic.
- Add the chicken and brown all over. Add the onion and cook over low heat for 20 minutes.
- Stir in the stock and simmer 1 hour or till meat is tender.
- Serve.
Nutrition Facts : Calories 757.2, Fat 27.8, SaturatedFat 12.6, Cholesterol 327.8, Sodium 358.6, Carbohydrate 12.8, Fiber 2.5, Sugar 3.5, Protein 108.5
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10 TRADITIONAL DISHES OF ASSAMESE FOOD TO TRY
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- Khar – Incredibly Appetising! Khar is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables or even fish or meat.
- Masor Tenga – Perfect For Summertime. The word “Tenga” in Assamese means sour. The favourite souring ingredients are tomatoes, dried mangosteen, lemon, raw mango, and elephant-apple.
- Pitika – The Ideal Comfort Food. This is basically a form of charred or boiled vegetable or fish mixed with green chilli, onion, chopped ginger, mustard oil, and coriander leaves.
- Paro Mangxo – A Traditional Delicacy. Pigeon meat may be banned in other Indian states; but it is a specialty in Assam. It is considered to give the body warmth and is consumed during the winter months.
- Polu Or Leta – For All The Spice Lovers. Which fabric is Assam best known for? Silk, right! But why talk of fabric in a food blog? This might be a nose scruncher for some, but stir-fried silkworms are a delicacy favoured by many Assamese.
- Duck Meat Curry – A Popular Assamese Delicacy. Duck meat curry is yet another unique food of Assam owing to duck being a very popular meat in the state.
- Pani Hamuk – Exotic And Delicious! Pani hamuk translates to water snails and tastes best when it is sourced from clean, flowing rivers. It’s a bit of a challenge to consume pani hamuk because you need to suck the meat out of the shell, but it’s worth the effort!
- Ou Khatta – Will Delight Your Tastebuds. This delicious sweet and sour chutney is made with elephant apple (ou) and jaggery. The ou is boiled and then gently mashed.
- Baanhgajor Lagot Kukura – Chicken With Bamboo Shoot. Cooked with chicken meat, bamboo shoots and lentils, this delicious food of Assam is an absolute treat.
- Doi-Chira – A Breakfast Staple. Mostly eaten during Bihu, Doi-Chira is also consumed for breakfast. It is essentially a dish that contains flattened rice mixed with curd, cream and jaggery, making it a favourite among locals.
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- Masor tenga: Assamese sour fish curry. A light and a sour fish dish made with elephant Apple & colocasia tube. A cool preparation was consumed during the harsh summer afternoon.
- Assamese style duck curry. Duck curry made with Joha Kumura (A special Aromatic White Gourd found in Assam) is a scrumptious must-have during winters.
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- Til Gahori/ pork with black sesame. This is one of Assam's favorite pork dishes. Ginger garlic, chili, salt, roughly grinded black sesame seeds & good quality pork, these few items can create magic - It's a light sour in taste as the sour fruit brings out the subtle sour taste in this dish.
- Pani Hamuk: Pani Hamuk(Assamese) or water snail boiled with pumpkin. Yes, you show it correctly. Assamese and other North-Eastern people eat snails. These kinds of snails are collected from paddy fields and may only be found here.
- Chicken with black sesame. One recipe that is always close to the heart and it's a Tiwa ( A tribe in Assam ) traditional dish, served to the bride with the first meal at her in-law's place.
- Poita Bhaat. Poita bhat, which is consumed by many people in Assam and other states of east India is prepared by soaking and fermenting cooked rice overnight in water.
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- Festival Sweet Dishes. During festivals ( Mainly in during Bihu festival), People of Assam prepare delicious sweet dishes mainly using coconut, sesame, sticky rice, jeggary etc.
- Rice with Pigeon curry. Pigeon curry is one of the most popular dishes in Assam and mostly prepare during festivals and when a guest comes. It is cooked with potato and served with Joha rice ( A special aromatic rice found in Assam) and lentils.
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