Authentic Meghalayan Dohneiiong with Chicken
A deeply aromatic Khasi delicacy featuring tender pieces of meat simmered in a rich, nutty black sesame seed gravy. Enhanced with indigenous herbs and green chilies, this earthy curry offers a truly unique taste of Northeast India.
65min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan on low heat until they start to pop and release a nutty aroma, then allow them to cool completely.
2
Grind the cooled roasted sesame seeds into a fine powder or paste using a grinder with a splash of water.
3
Heat mustard oil in a heavy-bottomed pan until it smokes, then lower the heat and sauté the chopped onions until translucent.
4
Add the ginger-garlic paste and slit green chilies, cooking for a couple of minutes until the raw smell disappears.
5
Add the chicken pieces and turmeric powder, searing the chicken on medium-high heat for about 5 to 7 minutes until lightly browned.
6
Pour in the ground black sesame paste and mix thoroughly to coat all the chicken pieces evenly.
7
Add salt to taste and pour in the warm water, stirring well to combine.
8
Cover the pan with a lid and let it simmer on low-medium heat for 30 minutes until the chicken is tender and the gravy thickens to a rich consistency.
9
Serve hot with steamed plain white rice.
Ingredients
500 grams chicken, cut into curry pieces
100 grams black sesame seeds
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
4-5 green chilies, slit
1/2 teaspoon turmeric powder
2 tablespoons mustard oil
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.