Bhutanese Recipes
Spicy Bhutanese Chicken Stew
Jasha maru is Bhutan’s everyday comfort food, the kind of homey chicken stew that shows up on the table when the weather turns cold and everyone wants something warming and a little fiery. It is soupier than most curries, closer to a spiced broth with tender chicken and softened tomatoes floating in it, and that thin, drinkable quality is the whole point.
The first time I made it, I treated it like a thick curry and reduced the liquid too far. It was tasty, but it was not jasha maru. Once I loosened it back into a proper brothy stew and let the green chilies do their gentle, steady work, it made complete sense why Bhutanese cooks ladle it so generously over red rice.
Why This Jasha Maru Works
Jasha maru proves that a short list of everyday ingredients can make something memorable. There is no long spice blend and no paste to grind. Chicken, tomatoes, onion, garlic, ginger, and green chilies do all the work, and the magic is entirely in how you build the flavor and how much broth you keep.
The trick that changes everything is sweating the aromatics slowly before the chicken goes in. Softening the onion, garlic, and ginger until they turn sweet and jammy gives the broth a savory backbone, so the finished stew tastes like it simmered all afternoon even though it did not.
Keeping it soupy is the second secret, and it is what separates jasha maru from an ordinary chicken curry. You want a thin, spoonable broth rather than a thick, clingy sauce, because that liquid is meant to soak into a mound of Bhutanese red rice. Do not reduce it down to a gravy.
Finally, the green chilies are treated as a vegetable here, not just a seasoning. Bhutanese cooking leans into chili heat with real affection, and jasha maru is on the gentler end of that spectrum, warming and steady rather than punishing. You control the level completely by how many chilies you add and whether you leave the seeds in.
Pro observation: The stew is ready when the chicken pulls apart easily and the broth tastes rounded rather than sharp. If it still tastes thin or raw, it simply needs a few more minutes of gentle simmering to marry the flavors.
Ingredients
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Ingredient Notes & Substitutions
Chicken
Use halal chicken. Bone-in pieces give the broth the richest flavor, but boneless thighs are easier to eat and stay juicy. Breast works too, though it can dry out, so cut it larger and simmer gently.
Tomatoes
Ripe, red tomatoes melt into the broth and give it body and a gentle tang. Out of season, one 14-ounce can of chopped tomatoes is more reliable than pale fresh ones.
Green Chilies
Green chilies are central to Bhutanese cooking and act almost like a vegetable here. Use fewer, or remove the seeds, for a milder pot; add more for a fierier, more authentic heat.
Ginger and Garlic
Fresh ginger and garlic build the savory backbone of the stew. Mince them finely so they melt into the broth. A tablespoon of ready-made ginger-garlic paste can stand in for both.
Equipment
- Wide, heavy pot or wok
- Wooden spoon
- Sharp knife and board
- Ladle
- Measuring spoons
- Small bowl for spices
Before You Start
1. Cut the chicken evenly. Bite-size pieces of a similar size cook at the same rate, so nothing turns rubbery while the rest catches up.
2. Prep every aromatic first. Chop the onion, garlic, ginger, chilies, and tomatoes before you turn on the heat, because the early steps move quickly once the pot is hot.
3. Start your red rice early. Bhutanese red rice takes longer than white rice to cook, so get it going before the stew so both are ready together.
Step-by-Step Instructions
Prep the Chicken and Aromatics
Cut the chicken into bite-size pieces and pat them dry. Finely chop the onions, tomatoes, garlic, ginger, and green chilies, keeping them in separate piles so you can add them in order. Measure the turmeric, paprika, ground coriander, black pepper, and salt into a small bowl.
Sear the Chicken with Onion
Heat 2 tablespoons of oil in a wide, heavy pot over medium-high heat. Add the chicken and the chopped onions together and cook 6 to 8 minutes, stirring, until the onions soften and the chicken loses its raw pink color and picks up a little golden edge.
Add the Garlic, Ginger, and Spices
Stir in the minced garlic and ginger and cook 1 minute until fragrant and the raw smell fades. Add the turmeric, paprika, ground coriander, black pepper, and salt, and stir for 30 seconds so the spices coat the chicken and bloom in the oil.
Build the Tomato Broth
Add the chopped tomatoes and half of the sliced green chilies. Cook 5 to 6 minutes, stirring, until the tomatoes collapse and start to melt into a loose, spiced base around the chicken. Scrape up any browned bits from the bottom of the pot as you go.
Simmer into a Soupy Stew
Pour in the water or chicken stock and stir. Bring to a boil, then lower the heat, cover, and simmer 25 to 30 minutes until the chicken is very tender and the broth is thin, savory, and spoonable. Keep it soupy rather than reducing it to a thick gravy; add a splash more water if it tightens up too much.
Finish with Chilies and Coriander
Stir in the remaining green chilies and taste for salt and heat. Simmer 2 to 3 minutes more, then check that the chicken is cooked through to an internal temperature of 165 degrees F (74 degrees C). Scatter the fresh coriander over the top and serve hot, ladled over Bhutanese red rice.
Chef’s Tips From Real Kitchen Testing
Keep it brothy. Jasha maru is meant to be soupy, so resist the urge to reduce it down. If it thickens as it sits, loosen it with a little hot water before serving.
Add the chilies in two stages. Half go in early to flavor the broth, half go in at the end for a fresher, brighter heat that has not cooked away.
Do not skip the slow onion. Softening the onion with the chicken first is what gives the thin broth its surprising depth, so give it the full few minutes.
Recipe Variations
Serving Suggestions
- Steamed Bhutanese red rice, the classic pairing
- Plain white or brown rice if red rice is hard to find
- A side of sauteed leafy greens or spinach
- Extra sliced green chilies and fresh coriander
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 640 mg |
Values are estimates per serving and vary with the exact ingredients and brands you use.
Make-Ahead Tips
Jasha maru is a great make-ahead dish, because the broth deepens overnight in the fridge as the chicken and aromatics keep mingling. Cook it a day ahead, cool it quickly, and refrigerate. Reheat gently on the stove and stir in a splash of water or stock to bring it back to its soupy consistency, since it tightens as it sits. Add the fresh coriander only just before serving so it stays bright.
Storage, Freezing & Reheating
Common Mistakes to Avoid
Troubleshooting
Broth tastes flat? It usually needs salt and a couple more minutes of simmering, or a few extra slices of green chili to lift it.
Chicken turned out tough? The heat was too high or the simmer too short. Lower the heat, cover, and give it more time; the meat will relax and turn tender.
Too spicy? Stir in a little more water or stock to dilute the heat, and serve it over a generous amount of red rice to balance it out.
A Note on Bhutanese Cooking
Bhutanese food is built around chilies, which locals treat as a vegetable rather than a mere seasoning, and around the country’s nutty, chewy red rice grown in the high Himalayan valleys. Dishes tend to be simple, warming, and generous with heat, made to fuel life in a cold mountain climate. Jasha maru sits comfortably in that tradition as an everyday chicken stew that is soothing and fiery at the same time. If you enjoy warming, tomato-forward bowls, browse more ideas in our collection of tomato recipes.
Frequently Asked Questions
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Last updated: August 15, 2026