Jamatia-Style Chicken with Awan Bangwi
Chicken simmered in a nutty, roasted sesame seed paste known as awan bangwi, a traditional Jamatia community preparation.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pot
- •Mortar and pestle or grinder
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 280 kcal
Instructions
- 1
Toast the sesame seeds in a dry pan until golden and fragrant. Grind them with a little water into a rough paste.
- 2
Heat mustard oil in a pot. Fry the sliced onion gently until it softens.
- 3
Add the crushed garlic and ginger. Stir until they smell fragrant.
- 4
Add the chicken pieces. Fry over medium-high heat until lightly browned.
- 5
Add the turmeric powder and slit green chillies. Stir well to coat the chicken.
- 6
Pour in the water and bring it to a gentle simmer. Cover with a lid and cook for 15 minutes.
- 7
Add the ground sesame paste and stir well to combine.
- 8
Simmer uncovered for another 10 minutes. Cook until the gravy thickens and looks glossy.
- 9
Add salt to taste and serve hot.
Chef's tips
Toast the sesame seeds on low heat so they do not burn and turn bitter. Stir occasionally after adding the sesame paste so it does not stick to the bottom.
Ingredient substitutions
- chicken → duck, used in some Jamatia festive versions
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently over low heat, stirring to recombine the sesame gravy.
Common mistakes to avoid
- •Adding the sesame paste too early, which can make the sauce separate under long heat.
Serving suggestions
Cooked Jamatia-Style Chicken with Awan Bangwi?
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