Method
- Heat oil in a heavy pot. Sear chicken pieces 6 minutes per side.
- Add diced onions; cook 6 minutes. Add garlic, ginger and dried chilies; stir 90 seconds.
- Add cumin and salt. Stir 30 seconds.
- Add tomato wedges and slit green chilies. Cook 4 minutes.
- Pour in water; bring to a simmer. Cover and cook 25 minutes.
- Uncover; cook 10 more minutes to thicken slightly. Garnish with cilantro. Serve with red rice.
Common questions
Can Jasha Maru be made ahead?
Jasha Maru is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
How spicy is Jasha Maru?
As written this recipe is medium-to-hot — typical of authentic Bhutan cooking. To temper the heat, halve the chili or remove the seeds; to push it further, add more bird's-eye chili at the finishing stage. The spice can be adjusted at any point during cooking.
Is Jasha Maru vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Jasha Maru to make at home?
Jasha Maru is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can Jasha Maru be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Jasha maru is Bhutan's chicken curry — the most-eaten chicken dish in Bhutan. The dish reflects Bhutanese resourcefulness: chicken is cheaper than yak or beef, and the dish doesn't require expensive cheese. Chicken is also more accessible to lower-altitude Bhutanese homes.
