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Jasha Maru is a vibrant, highly aromatic chicken dish where ground chicken is stir-fried with fresh ginger, garlic, and plenty of green chilies until fragrant and lightly browned. Unlike thick curry sauces, jasha maru is relatively dry—the chicken, aromatics, and spices mingling together without heavy liquid, finished with fresh cilantro and lemon. The technique is quick and energetic; everything happens in one pot over high heat, which keeps the flavors bright rather than melded. This is everyday Bhutanese cooking at its best—simple ingredients treated with respect, quick technique, maximum flavor.
In a large pot or skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion, minced garlic, and minced ginger. Sauté until the onion is soft and translucent.
Add the bite-sized chicken pieces to the pot and cook until the chicken is browned on all sides.
Stir in the ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Mix well to coat the chicken evenly with the spices.
Add the chopped tomatoes and green chilies to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.
Pour in the water or chicken broth and bring the mixture to a boil.
Reduce the heat to low and let the stew simmer for about 15-20 minutes, or until the chicken is cooked through and the flavors have melded together. Stir occasionally.
Transfer the Jasha Maru to a serving dish.
Garnish with freshly chopped cilantro.
Jasha Maru is a Bhutanese stir-fried minced chicken dish—ground chicken is cooked quickly with ginger, garlic, and plenty of green chilies, finished with cilantro and often a squeeze of lemon.
Jasha Maru is a popular Bhutanese dish appearing on home tables and in restaurants throughout the country. It represents the Bhutanese love of heat and bright, fresh aromatics.
Ground chicken is the base, cooked with plenty of ginger, garlic, green chilies, onion, and spices like cumin and coriander. Some versions include tomato; others are left completely dry.
Fast, high-heat cooking preserves the brightness of fresh chilies and ginger while preventing the chicken from drying out. This technique is central to the dish's appeal and flavor profile.
Jasha Maru is traditionally served with steamed white rice to soak up the pan drippings and provide balance to the spice. A simple salad or pickled vegetables complete the meal.