Entree: India – Assam – বাঁহগাজৰ লগত কুকুৰা ➤ Bānhgajor Lagot Kukura (Assamese chicken cooked with bamboo shoot in mustard oil and mild spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) bone-in chicken pieces, skin removed and cut into serving pieces
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 8 oz (225 g) bamboo shoot, sliced (fresh or 4 oz (115 g) fermented bamboo shoot/khorisa)
- 2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice or 1 small lime, juiced
- 2 tbsp (8 g) fresh cilantro leaves, chopped (optional)

Show original ingredient measurements

- 1.5 lb (680 g) bone-in chicken pieces, skin removed and cut into serving pieces
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 8 oz (225 g) bamboo shoot, sliced (fresh or 4 oz (115 g) fermented bamboo shoot/khorisa)
- 2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice or 1 small lime, juiced
- 2 tbsp (8 g) fresh cilantro leaves, chopped (optional)

Instructions

1. Warm the mustard oil in a heavy-bottomed pan over medium heat until it is hot and slightly smoking (this mellows the pungency). Reduce heat to medium-low and add the sliced onion; sauté until soft and beginning to color, 6–8 minutes. Add the minced garlic, grated ginger, turmeric, and slit green chilies and sauté 1–2 minutes until aromatic. Add the bamboo shoot (fresh or fermented) and cook 3–4 minutes to blend flavors.
2. Increase heat to medium, add the chicken pieces and toss to coat in the onion-bamboo mixture so the chicken sears lightly. Pour in 1/2 cup (120 ml) water, cover, and simmer gently for 20–25 minutes until the chicken is cooked through and tender, stirring occasionally. Uncover and cook 3–5 minutes more to reduce the sauce slightly if needed. Stir in lemon juice, adjust salt and pepper, garnish with chopped cilantro if using, and serve hot with steamed rice or traditional Assamese khar/roti.