Black Sesame Chicken

40m

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 250 g of chicken tights into cubes
Boil 100 g of black sesame seeds in the water for 5m
Drain the water
Move the seeds to a spice grinder or blender
Add 50 g of chopped onion and 15 g of hydrated dried red chillies
Add a bit of water
Blend the mixture until you obtain a paste. Add more water if necessary
Heat 40 ml of mustard oil in a pan over medium-high
Add 10 g of finely chopped garlic and 10 g sliced green chillies
Add 50 g of chopped onion and stir
Add 1 tsp of chili powder and 1 tsp 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!