Black Sesame Coated Chicken


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4


  • 500 g chicken pieces, curry-cut
  • 100 g black sesame seeds (toasted lightly)
  • ½ tbsp. black pepper (powdered)
  • 2 big onions, finely chopped
  • 2 tsp. ginger, finely chopped
  • 15-20 cloves garlic finely chopped
  • 8-9 green chillies, slit
  • 1 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 2 tbsp. lemon juice
  • 3 tbsp. mustard oil
  • 2 tbsp. SPRIG Toasted Sesame Oil
  • Salt to taste


  • Combine the sesame seeds, half tbsp. garlic, and a little water and blend to make a smooth paste. Keep aside.
  • Heat the mustard oil to smoking point.
  • Add the ginger, garlic, and onions, and sauté till the onions turn golden brown.
  • Add the chicken, turmeric powder, and cumin powder and cook over a medium flame till the chicken is just about, but not completely, cooked. If required, add just enough warm water to scrape off the masalas from the bottom of the pan.
  • In a separate pan, heat SPRIG Toasted Sesame Oil, and sauté the sesame garlic paste and green chillies for 3 to 5 minutes. Add half a cup of warm water and bring the curry to a boil.
  • Add the sautéed paste and black pepper to the chicken and cook for another 3 minutes or so till the chicken is tender.
  • Add lime juice, and stir well for a minute.
  • Adjust seasonings as per your preference.
  • Serve hot with Indian breads, pulao, or steaming hot rice.

Toasted Sesame Oil, 125g


Roasted Chilli Oil, 125g


Lemongrass Infused Canola Oil, 125g


Fresh Ginger Infused Canola Oil, 125g