Jasha Maroo

Method

Heat the vegetable oil in a heavy-bottomed pot or kadai over medium-high heat until it shimmers. Add the diced onion and cook without stirring for the first minute — this initial sear develops bhutanese-cuisine depth through caramelisation rather than steaming. Stir, then continue until the onion softens and the edges turn translucent, roughly 4–5 minutes. Add the minced garlic and ginger simultaneously; they'll release their volatile oils within 30 seconds and the pot will smell sharp and clean rather than raw. This is your signal to move forward immediately — delay and the garlic burns.

Reduce heat to medium. Sprinkle the turmeric and coriander powder directly onto the aromatics and stir constantly for 90 seconds. You're blooming the spices, dissolving their fat-soluble compounds into the oil rather than letting them stay gritty and bitter in the finished sauce. Add the chicken pieces in a single layer if possible. Let them sit untouched for two minutes — the contact with the hot surface initiates the bhutanese-cuisine characteristic of seared poultry. Stir and continue cooking until the exterior of each piece has turned opaque, roughly 6–7 minutes total. The chicken hasn't cooked through; you're only setting colour and trapping moisture.

Add the tomatoes and green chillies, pushing them down into the oil. Pour in the water and salt, scraping the base of the pot to lift any stuck spice solids — these browned bits carry concentrated flavour. Bring to a boil, then reduce to a low rolling simmer, cover, and cook for 25–28 minutes. Check at the 20-minute mark: the chicken should be tender enough to break with a spoon handle, and the sauce should have reduced by roughly a quarter, having thickened slightly from the gelatin released by the poaching chicken. If it's still thin and milky, leave it uncovered for the final 5 minutes to allow evaporation.

Finish with sliced spring onion stirred through just before serving — the heat will soften the bite without destroying the fresh allium character. Serve over steamed rice to absorb the sauce.