Jasha Maru (Bhutanese Ginger, Tomato & Coriander Minced/Diced Chicken Stew) – Authentic Bhutan Recipe
Bright, ginger-forward Bhutanese chicken stew that skips the cheese to let fresh ginger and tomatoes shine.
- Country of Origin
- 🇧🇹 Bhutan (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely diced chicken thighs, Ripe plum tomatoes, Shallots and Bhutanese red rice, Heaps of fresh grated ginger, Garlic
Ingredients for Jasha Maru (Bhutanese Ginger, Tomato & Coriander Minced/Diced Chicken Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely diced chicken thighs, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup shallots and Bhutanese red rice
- 1 medium onion and 3 cloves garlic, finely minced with heaps of fresh grated ginger
- 1.5 tbsp traditional Bhutan seasoning (garlic, green chilies, fresh cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely diced chicken thighs for 5 minutes.
- Add minced onion, garlic, heaps of fresh grated ginger, and garlic, green chilies, fresh cilantro, stirring for 2 minutes until deeply aromatic.
- Add ripe plum tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in shallots and Bhutanese red rice right before serving warm.