Jasha Maru

Name: Jasha Maru
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Bhutan
Ingredients: Chicken, cut into pieces — 700 g (1.5 lb); Medium Tomatoes, chopped — 3; Large Onion, sliced — 1; Whole Garlic cloves, minced — 3; Fresh ginger, grated — 1 tbsp; Whole Green chilies, sliced — 3; Ground coriander — 1 tsp; Vegetable oil — 2 tbsp; Water (3/4 cup) — 200 ml (3/4 cup); Salt (to taste) — 1 tsp; Fresh coriander leaves, chopped (for garnish) — 2 tbsp

The Quirky Foodster Team

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15 min

Prep

40 min

Cook

Servings

Ingredients

Chicken, cut into pieces — 700 g (1.5 lb)
Medium Tomatoes, chopped — 3
Large Onion, sliced — 1
Whole Garlic cloves, minced — 3
Fresh ginger, grated — 1 tbsp
Whole Green chilies, sliced — 3
Ground coriander — 1 tsp
Vegetable oil — 2 tbsp
Water (3/4 cup) — 200 ml (3/4 cup)
Salt (to taste) — 1 tsp
Fresh coriander leaves, chopped (for garnish) — 2 tbsp

Method

Heat the oil in a pot and sauté the onion until golden.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Add the chicken pieces and sear on all sides for 5 minutes.
Add the tomatoes, chilies and ground coriander, and cook for 5 minutes until the tomatoes break down.
Pour in the water, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
Uncover and simmer for a further 5 minutes to thicken the sauce.
Season with salt, garnish with fresh coriander, and serve hot with red rice.

Introduction: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews.

Cultural Background: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews. Its warming spice blend and generous use of tomato and chili make it a celebratory centrepiece at gatherings and family celebrations.

Tips: Searing the chicken first builds a deeper flavour base for the stew. Use bone-in chicken pieces for a richer, more traditional result.

Variations: Add diced potatoes for a heartier, more filling version. Stir in a spoonful of crumbled datshi cheese near the end for a creamier variation.

Vegetarian/Vegan: No authentic vegetarian version exists; this dish is centred on chicken.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium-low heat until warmed through.

FAQs:

Q: Can I use boneless chicken?
A: Yes, though bone-in pieces give a richer, more traditional flavour to the sauce.

Q: Is this dish very spicy?
A: It has a warm, moderate heat; adjust the number of chilies to taste.