Khorisa Chicken Fry
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Khorisa Chicken Fry is a magnifique and fiery dish from the heart of Assamese households, where succulent chicken pieces are stir-fried with fermented bamboo shoots (Khorisa). This dish is a symbol of regional comfort, relying on the natural pungency of the bamboo to provide depth. I use tender chicken slow-roasted with a magnificent blend of garlic, green chilies, and local herbs to create a dark, aromatic finish. The taste is remarkably bold—savory, slightly tangy, and carrying a magnificent sharp fragrance from the fermentation. It’s a high-quality representation of heritage cooking that values the unique sensory properties of seasonal forest produce. I love serving this warm as a premium appetizer or side dish.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great fry is using raw mustard oil; it provides that authentic sharp Northeast aroma.
- Ensuring the chicken is dry before marinating helps the khorisa paste stick better to the pieces for a professional-grade finish.
- Sautéing on high heat at the end is the absolute secret to achieving a magnifique and even crispy crust.
Nutritional Information(Per 200g)
345 kcal
22g
24g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.