Jasha Maru

About This Recipe

Jasha Maru is a staple of Bhutanese home cooking and one of the few dishes that has gained international recognition outside the kingdom. 'Jasha' means chicken and 'maru' relates to the spiced preparation, resulting in a loose, aromatic mince that absorbs the heat of chillis and the perfume of ginger beautifully. Unlike Indian curries, it uses no cream or coconut milk — the flavour comes entirely from fresh aromatics. It is fast to prepare, making it a favourite weeknight meal for Bhutanese families.

Ingredients

Serves 4

• 500 gminced chicken
• 2 mediumonions, finely chopped
• 4 clovesgarlic, minced
• 2 tbspfresh ginger, grated
• 3 greenchillis, finely sliced
• 2 mediumtomatoes, diced
• 1 tspturmeric
• 1 tspcoriander powder
• 2 tbspvegetable oil
• 1 tspsalt
• 1 handfulfresh coriander, chopped
• ½ cupwater

Instructions

1. 1

   Sauté onions

   Heat oil in a wok or frying pan over medium-high heat. Add the onions and cook for 4–5 minutes until golden.

2. 2

   Add aromatics

   Stir in the garlic, ginger, and green chillis. Cook for 2 minutes, stirring constantly.

3. 3

   Spices and tomatoes

   Add turmeric and coriander powder, stir for 30 seconds, then add the tomatoes. Cook until the tomatoes break down, about 4 minutes.

4. 4

   Cook chicken

   Add the minced chicken, breaking it up with a spoon. Cook for 8–10 minutes until cooked through, adding the water halfway through to keep it moist.

5. 5

   Finish

   Season with salt, scatter with fresh coriander, and serve hot with red rice.

Variations

• •

  Replace chicken with minced lamb or beef.

• •

  Add diced potatoes for a more filling version.

• •

  Stir in a spoonful of datshi at the end for a creamier finish.

Storage

Keeps refrigerated for up to 3 days. Reheat in a pan over medium heat.

Frequently Asked Questions