Assamese Khorisa Di Chicken
A flavorful chicken curry prepared with fermented bamboo shoot paste and aromatic local spices. This rustic Assamese dish offers a distinct tangy kick that pairs exceptionally well with steamed white rice.
60min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Clean the chicken pieces thoroughly and marinate them with a pinch of turmeric and salt for 15 minutes.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.
3
Add sliced onions and sauté until they turn translucent and golden brown.
4
Stir in the ginger-garlic paste and slit green chillies, cooking until the raw aroma disappears.
5
Add the chopped tomatoes, turmeric powder, cumin powder, and red chilli powder, cooking until the oil separates from the masala.
6
Add the fermented bamboo shoot paste and mix well with the spice base for a couple of minutes.
7
Introduce the marinated chicken pieces to the pan and sear them on medium-high heat for about 5 to 7 minutes.
8
Pour in a cup of warm water, cover the pan with a lid, and let it simmer on low heat until the chicken is tender and cooked through.
9
Adjust salt as needed, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
750 grams chicken, cut into pieces
3 tablespoons fermented bamboo shoot (khorisa)
2 large onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chillies, slit
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.