Jasha Maru

Heat the vegetable oil in a heavy-bottomed pot or deep skillet over high heat until it shimmers. Add the minced garlic and cook for thirty seconds until it turns light golden, stirring constantly to prevent burning.

Add the minced ginger and sliced green chilies, stirring quickly for one minute until fragrant. The high heat is important here — it helps develop the aromatic foundation that defines this Bhutanese chicken stew.

Add the diced onion and cook for three to four minutes, stirring frequently, until the onion begins to soften and turn translucent at the edges. The moisture from the onion will help deglaze any browned garlic from the bottom.

Add the chicken cubes, spreading them in a single layer. Let them sear without stirring for two to three minutes until the bottom surfaces are lightly browned, then toss and cook for another two minutes to colour all sides.

Add the diced tomatoes, a generous pinch of salt, and the warm water. Stir everything together, scraping the bottom of the pot. Bring to a boil, then reduce heat to a steady simmer and cover the pot with a lid.

Cook for twenty to twenty-five minutes until the chicken is completely cooked through and tender, and the tomatoes have broken down into a thick, rustic sauce. The liquid should reduce by about half, concentrating the flavours.

Remove the lid, taste and adjust salt as needed, then stir in the chopped fresh cilantro. Serve the jasha maru immediately in deep bowls over steamed Bhutanese red rice, spooning plenty of the tomato-chili broth over each serving.