Entree: Bhutan – Central Culinary Region – ཇ་ཤ་མ་རུའི ➤ Jasha Maroo (Spicy Bhutanese chicken stew flavored with ginger, garlic, tomatoes, and fresh chilies)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
2 min
Total
42 min
Ingredients
- 1.5 lb (680 g) boneless chicken thighs, cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil or yak butter
- 1 large onion, finely chopped (about 8 oz/225 g)
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 3-4 fresh green chilies (ema) or 2 serrano chiles, chopped
- 2 medium tomatoes (about 10 oz/280 g), chopped
- 1 cup (240 ml) chicken stock
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) soy sauce (optional, for depth)
- 1 tbsp (15 ml) lemon juice or achar (to finish)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
Instructions
1. Heat the oil or yak butter in a large heavy skillet over medium-high heat. Add the chicken pieces and brown lightly on all sides, about 4–5 minutes. Remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the same pan and sauté until soft and translucent, about 5–6 minutes.
3. Add the minced garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the chopped chilies and cook 1–2 minutes more.
4. Add the chopped tomatoes and cook until they break down and release their juices, about 4–5 minutes.
5. Return the browned chicken to the pan. Sprinkle in the coriander, cumin, turmeric, black pepper, and salt. Stir to coat the chicken and aromatics.
6. Pour in the chicken stock and soy sauce if using. Bring to a gentle simmer, cover partially, and cook until the chicken is tender and cooked through, about 15–20 minutes.
7. Uncover and simmer 3–5 minutes more to slightly reduce the sauce. Adjust seasoning with more salt or lemon juice to brighten.
8. Stir in the chopped cilantro, remove from heat, and let rest 2 minutes. Serve hot with steamed rice.
