Black Sesame Chicken

This Black Sesame Chicken—also known as chicken dohneiiong—stems originally from the North Eastern state of Meghalaya and it is considered a delicacy of the Khasi people. The dish is traditionally made with pork, while our slightly non-traditional version uses chicken. Even with few ingredients, this recipe definitely packs a punch—feel free to adjust the chillies to your preference, and serve with hot rice. For an even better taste, soak the dried red chillies in water for 30 minutes before preparing this recipe.

Fill ⅓ of a pan with water and bring it to a boil

Cut <quantity>250<unit>g</unit></quantity> of chicken tights into cubes

Boil <quantity>100<unit>g</unit></quantity> of black sesame seeds in the water for 5m

Drain the water

Move the seeds to a spice grinder or blender

Add <quantity>50<unit>g</unit></quantity> of chopped onion and <quantity>15<unit>g</unit></quantity> of hydrated dried red chillies

Add a bit of water

Blend the mixture until you obtain a paste. Add more water if necessary

Heat <quantity>40<unit>ml</unit></quantity> of mustard oil in a pan over medium-high

Add <quantity>10<unit>g</unit></quantity> of finely chopped garlic and <quantity>10<unit>g</unit></quantity> sliced green chillies

Add <quantity>50<unit>g</unit></quantity> of chopped onion and stir

Add <quantity>1<unit>tsp</unit></quantity> of chili powder and <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add the sesame paste

Sautée for 3-5m until fragrant

Add the chicken pieces and turn the heat to low

Add salt to taste

Add a bit of water when it dries up. Stir occasionally until the chicken is fully cooked

Plate it while still hot

Garnish with a lemon wedge and coriander to taste. The black sesame chicken is ready

Enjoy!

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