How To Make Local Chicken With Perilla Seeds

Here’s a simple Assam-style local chicken with perilla seeds (bongang/perilla) recipe. 🍗 Local Chicken with Perilla Seeds Ingredients 1 kg local chicken, cut into pieces 3–4 tbsp perilla seeds 2 medium onions, sliced 1 tbsp ginger paste 1 tbsp garlic paste 2–3 green chillies 2 medium tomatoes, chopped (optional) 2–3 tbsp mustard oil ½ tsp turmeric Salt to taste 1–2 cups water Fresh coriander, optional Method Roast the perilla seeds in a dry pan over low heat until fragrant. Let them cool and grind them coarsely. Heat mustard oil in a heavy pan and lightly brown the chicken pieces. Add onion and cook until softened and lightly golden. Add ginger, garlic and green chillies. Cook for 2–3 minutes. Add turmeric and salt, then stir well. Add the roasted, ground perilla seeds and mix thoroughly. Add tomatoes if using, then cook for a few minutes. Add water, cover and simmer until the local chicken becomes tender. This can take 30–50 minutes, depending on the chicken. Remove the lid and simmer for another few minutes until you get a thick, aromatic gravy. Garnish with fresh coriander and serve hot with steamed rice. Tip: Don't use too much perilla seed at first—it has a strong, nutty aroma. For a more traditional rustic taste, keep the spices simple and let the