Assamese Black Sesame Chicken

Work the chicken well with the turmeric, half the salt and a dash of raw mustard oil, and leave it to marinate.

Heat the remaining mustard oil in a heavy pan until it smokes, which takes the raw pungency out of it, then lower the flame.

Plunge the finely diced onions into the oil, sautéing them masterfully until they acquire a rich, golden-brown hue.

Introduce the ginger-garlic paste alongside the slit green chillies. Sauté with authority until the raw aromatic sulfur compounds are entirely neutralized.

Drop in the marinated chicken. Elevate the heat to medium-high, searing the meat assertively to seal in its juices, achieving an even browning across all surfaces.

Lower the flame. Fold in the black sesame paste and freshly crushed black pepper, tossing until every piece of chicken is coated in the dark, nutty paste.

Cook the sesame paste and chicken synergy, stirring frequently from the bottom up to prevent the dense paste from scorching.

Pour in water and adjust the residual salt. Bring the vessel to a boil, then cover and gently simmer. Allow the chicken to fall tender and the fragrant oils to boldly rise to the surface.

Cut the heat entirely and serve this striking tribal masterpiece piping hot.