Assamese roasted sesame chicken পোৰা তিল চিকেন

 We have just greeted a new year and bid adieu to the holiday season. But the holiday's good, scrumptious food is still in the mind. If you follow my blog, you may know that at this time of year, my home state, as well as many parts of India, celebrates the end of the harvest season, similar to Thanksgiving; we call it Magh Bihu or Bhogali Bihu. While other parts of India call it Lohri, Pongal, etc. Magh Bihu/Bhogali Bihu is all about celebrating and sharing good food with loved ones. In today's time and period, gathering and sharing food with family is not as easy or safe as it once was, thanks to the omicron variant, but staying home and cooking for your family is always a good idea. As for me, it is not possible to visit my family very often because of the distance, but giving my family a festive or Bihu feel or bringing a bit of home always makes me happy. 

A few years ago, I shared the Assamese sesame chicken recipe on my blog, which had a slightly thicker gravy base. Today, I wanted to share a recipe for roasted sesame chicken, a traditional dish that is easily adaptable to modern entrées. Like any other Assamese recipe, it is easy and simple but robust in flavor. 

Let's go to the recipe... 

Ingredients

1. 2 lb chicken, you can use boneless or with bone,  bite-size pieces 
2. Sesame seeds 4 tablespoons
3. Cumin powder 1 tablespoon
4. Turmeric powder 1 teaspoon
5. Black pepper powder 1 tablespoon (or according to your taste or spice tolerance)
6. 4/5 Garlic cloves 
7. 1-inch ginger
8. A few cilantro leaves
9. 2/3 Green chilies
10. 2 tablespoons oil of your choice (traditionally, we use mustard seed oil)
11. Lemon juice of half 
12. Onion half
13. A pinch of salt, according to your taste    

                                                            Marinated Chicken 
        

Process 

Take the cut-size chicken in a bowl and make sure the chicken does not contain any water. Marinate with half lemon juice, salt, and turmeric. Let it rest for 30 minutes, and then roast the cumin seeds for a few minutes on a slow flame. It should not burn. Then, also, roast the sesame seeds for 4/5 minutes until a mild aroma appears.  Then let it cool down. Now, in a coffee grinder, grind the sesame and cumin seeds.  Now, in a mixer grinder, add the powdered sesame and cumin, garlic cloves, ginger, green chilies, cilantro leaves, and oil, and grind them all together. I prefer a coarse consistency, rather than a smooth paste. It has a more rustic and natural flavor, and you can feel the garlic, ginger, and little pieces in your mouth. However, if you prefer a smooth consistency, please do so; this is a personal choice again. Now, with that paste, marinate the chicken pieces that were already marinated with lemon, salt, pepper, and turmeric. Apply the paste evenly to the chicken to ensure it is well-coated. Let it sit for at least half an hour or longer.  After that, transfer the chicken to a baking tray. Set the oven to 350°F, and roast it for 40 minutes. Check after 20 minutes. Also, flip it to the other side for another 20 minutes or more if needed.  Now serve with a choice of your carb or a bed of salad. I love to have it with steamed rice, lentils, and salad. Let me know if you like it.