Cara membuat
- Panaskan minyak dalam panci berat. Tumis potongan ayam 6 menit per sisi.
- Tambahkan bawang bombay yang dipotong dadu; masak 6 menit. Tambahkan bawang putih, jahe, dan cabai kering; aduk 90 detik.
- Tambahkan jintan dan garam. Aduk 30 detik.
- Tambahkan baji tomat dan cabai hijau yang dibelah. Masak 4 menit.
- Tuangkan air; didihkan dengan api kecil. Tutup dan masak 25 menit.
- Buka tutup; masak 10 menit lagi agar sedikit mengental. Hiasi dengan daun ketumbar. Sajikan dengan nasi merah.
Common questions
Can Jasha Maru be made ahead?
Jasha Maru is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
How spicy is Jasha Maru?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is Jasha Maru vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Jasha Maru to make at home?
Jasha Maru is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can Jasha Maru be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Jasha maru adalah kari ayam Bhutan — hidangan ayam yang paling banyak dimakan di Bhutan. Hidangan ini mencerminkan kecerdikan Bhutan: ayam lebih murah daripada yak atau sapi, dan hidangan ini tidak memerlukan keju yang mahal. Ayam juga lebih mudah diakses oleh rumah tangga Bhutan yang berada di ketinggian rendah.
