Til Diya Murgi (Chicken with Sesame Seeds) – Authentic Assamese Recipe

 


Nutty, earthy, and full of rustic flavors from Assam

๐Ÿ“ Description

Til Diya Murgi, or Assamese Chicken with Sesame Seeds, is a traditional North-Eastern Indian dish that combines chicken with roasted sesame seeds for a rich, nutty flavor. This rustic dish is usually semi-dry, cooked in mustard oil, and pairs beautifully with steamed rice. Packed with protein and natural oils from sesame, it’s hearty, nutritious, and delicious.

⏱️ Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

  • Servings: 4 people

⚖️ Difficulty & Category

  • Difficulty Level: Easy – Moderate

  • Cuisine: Assamese, Indian, North-Eastern

  • Course/Category: Main Course, Non-Vegetarian Curry

๐ŸŒฟ Flavor Profile

  • Primary Taste: Nutty, earthy, savory

  • Texture: Semi-dry with a slightly oily finish

  • Spice Level: Mild to medium (adjustable)

๐Ÿ›’ Ingredients

Main Ingredients

  • Chicken (bone-in pieces) – 500 g

  • Black sesame seeds – 4 tbsp (or white sesame as substitute)

  • Mustard oil – 3–4 tbsp

Aromatics

  • Onion – 2 medium (150 g), finely chopped

  • Garlic – 8–10 cloves (20 g), crushed

  • Ginger – 1 tbsp (10 g), crushed

  • Green chilies – 2–3, slit

  • Dry red chilies – 2–3

Spices & Seasoning

  • Turmeric powder – ½ tsp

  • Salt – to taste

  • Water – ½ to 1 cup (as needed)

๐Ÿณ Equipment Needed

  • Heavy-bottomed kadai / wok or deep skillet

  • Mortar & pestle or grinder (for sesame seeds)

  • Wooden spatula (to avoid burning the sesame paste)

  • Measuring spoons & cups

๐Ÿ‘ฉ‍๐Ÿณ Step-by-Step Instructions

Step 1 – Roast Sesame Seeds

  • Heat a pan and dry roast sesame seeds on low flame until they pop and release aroma.

  • Cool and grind into a coarse paste/powder. (Avoid over-grinding into oily paste.)

Equipment note: Use a spice grinder or mortar-pestle for best texture.

Step 2 – Prepare Aromatics

  • Heat mustard oil until it smokes lightly.

  • Add dry red chilies, then chopped onions. Sautรฉ until golden.

  • Add crushed ginger and garlic, cook until raw smell disappears.

Step 3 – Cook the Chicken

  • Add chicken pieces, turmeric, and salt.

  • Fry on medium-high until chicken browns and releases oil.

Step 4 – Add Sesame Paste

  • Mix in roasted sesame paste and slit green chilies.

  • Stir well so chicken gets evenly coated.

Step 5 – Simmer & Finish

  • Add water as per desired consistency (semi-dry is traditional).

  • Cover and cook until chicken is tender and oil floats on top.

๐Ÿš Serving Suggestions

  • Traditionally served with plain steamed rice.

  • Can also pair with Assamese-style rice beer (apong) or a simple lentil dish.

  • Garnish with fresh coriander leaves for freshness.

๐Ÿ’ก Tips, Variations & Substitutions

  • Village-Style Version: Skip onions, use only garlic + sesame.

  • Spice Variations: Add crushed black pepper for extra heat.

  • Oil Substitution: If mustard oil is unavailable, use peanut oil for nuttiness.

  • Texture Control: More sesame = thicker gravy, less sesame = lighter flavor.

๐Ÿฅก Storage, Shelf Life & Reheating

  • Refrigeration: Store in an airtight container for up to 2 days.

  • Freezing: Not recommended (sesame paste can separate).

  • Reheating: Reheat on stove with a splash of water to avoid dryness.

๐Ÿท Pairings

  • Steamed rice or sticky rice

  • Dal (yellow moong or masoor)

  • Dry-fried greens (like lai xaak or spinach)

  • Light cucumber salad for freshness

๐Ÿฅ— Nutrition Facts (per serving, approx.)

  • Calories: 320 kcal

  • Protein: 25 g

  • Fat: 20 g

  • Carbohydrates: 8 g

  • Fiber: 2 g

  • Sodium: 450 mg

⚠️ Allergens & Dietary Info

  • Contains: Sesame (common allergen)

  • Contains: Chicken (non-vegetarian)

  • Gluten-Free: Yes

  • Dairy-Free: Yes

  • Nut-Free: Yes (sesame is a seed, but some with nut allergies may react)

๐Ÿ“œ Background & Story

Til Diya Murgi is a beloved dish from Assamese cuisine, often cooked during winters and festive gatherings. Sesame (til) is a significant crop in Assam, valued for its oil and earthy taste. Traditionally, villagers prepare this dish in an iron kadai over wood fire, with minimal spices, letting sesame and mustard oil shine as the heroes.

❓ FAQs

Q1. Can I use boneless chicken?
Yes, but bone-in chicken gives a richer flavor.

Q2. Can I replace black sesame with white sesame?
Yes, white sesame works but is milder. Black sesame gives deeper flavor.

Q3. Is this dish very spicy?
No, it’s moderately spiced. Adjust chili levels to taste.

Q4. Can I make this dish without mustard oil?
Yes, but mustard oil gives the authentic Assamese flavor.

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