National Dish Bhutan: Jasha Maru (Recipe)
In this article
Discover Jasha Maru, the fragrant chicken curry that sits at the heart of Bhutanese home cooking! Juicy tomatoes, fresh ginger and a generous handful of green chillies come together in a sauce that is warming rather than fiery, and it comes together in a single pan. Served over steaming rice, it makes a satisfying main course for a quiet weeknight or a table full of friends — and it brings a little of the Himalayas straight into your own kitchen.
About Jasha Maru
Jasha Maru is a traditional Bhutanese chicken curry, known for its aromatic spices and its reliance on fresh, simple ingredients. The combination of ripe tomatoes, fragrant herbs and a careful mix of spices creates a wonderfully layered flavour that never feels heavy. In Bhutan the dish is almost always served with rice, which turns it into a complete and deeply comforting main meal. It is a fine example of the variety and richness of the Bhutanese kitchen.
Ingredients (serves 1–2)
- 500g chicken breast fillet
- 2 tablespoons oil
- 1 large onion, diced
- 2–3 cloves of garlic, chopped
- 1 piece of ginger, grated
- 2–3 fresh tomatoes, diced
- 2–3 green chillies, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Fresh coriander leaves, to garnish
- Salt and pepper to taste
- 300g rice
Shopping for the ingredients
For a good Jasha Maru it is worth using fresh, high-quality ingredients. Most of what you need is available in Asian grocers or a well-stocked supermarket. Make sure the chicken is fresh and moist, as this makes all the difference to the finished curry. Using fresh herbs and whole spices rather than tired, long-opened jars will noticeably lift the flavour of the dish.
Preparing the dish
Before you start cooking, get all your ingredients ready. Cut the chicken breast into small cubes and dice both the onion and the tomatoes. The garlic should be finely chopped and the ginger grated. With everything prepared and within reach, cooking Jasha Maru becomes a relaxed, straightforward affair rather than a scramble.
Step-by-step instructions
- Heat the oil in a large pan or heavy-based pot.
- Add the diced onion and fry until golden brown.
- Add the garlic, ginger and green chillies and continue frying for 2–3 minutes.
- Add the chicken cubes and fry until lightly browned all over.
- Scatter over the turmeric and cumin and stir well to coat.
- Add the diced tomatoes and let the mixture simmer until the chicken is cooked through.
- Season with salt and pepper and garnish with fresh coriander.
- Serve the jasha maru hot with freshly cooked rice.
Gluten-free / lactose-free version
Jasha Maru is naturally free of gluten-containing ingredients. To keep it reliably gluten-free, serve it with rice and check that your spices and oils carry no hidden gluten from processing. Lactose is not part of the recipe either, which makes the dish ideal for anyone with a lactose intolerance — unlike the cheese-rich curries such as Kewa Datshi. You can enjoy it without worrying about intolerances at all.
Tips for vegans and vegetarians
For a vegan or vegetarian version of Jasha Maru, the chicken can be replaced with tofu or seitan. Vegetables such as peppers, courgette or mushrooms also make a delicious variation while keeping the character of the dish intact. Adjust the cooking times accordingly so the vegetables do not turn mushy. Finish with plenty of fresh vegetables and herbs to build extra aroma into the sauce.
More tips and tricks
A few extra touches make Jasha Maru even better. Try frying the onions over a low heat so they caramelise, which lends the curry a gentle sweetness. Experiment with additional spices such as garam masala to add another layer of flavour. A squeeze of lime juice right at the end brightens everything and makes the aromas livelier. Keep these tricks in mind and your curry will improve every time you make it.
Adapting the recipe to your taste
The beauty of Jasha Maru is how easily it bends to personal preference. Add more spice if you like things hotter, or cut back on the chillies for a milder result. You can also play with different vegetables — carrots or peas, for instance — to give the curry more colour and texture. That way the dish stays interesting even if you cook it several times a week.
Ingredient substitutions
If you cannot find certain ingredients, or simply do not care for them, there are plenty of alternatives. Passata or tomato purée works well in place of fresh tomatoes when good ones are out of season. Instead of chicken you might use fish or prawns for a different flavour, or turn to a beef curry such as Norsha Paa for something richer. Be creative with the ingredients and make the dish your own.
Drink pairing ideas
A number of drinks go beautifully with Jasha Maru. A cold lager complements the spices without competing with them. Wine lovers might reach for a rosé with a harmonious fruitiness. Young coconut water or fresh lime juice also makes a refreshing partner for a spicy curry, and for something more traditional a cup of Suja rounds off the meal in proper Bhutanese fashion.
Serving and presentation ideas
Presentation plays a real part in the pleasure of eating Jasha Maru. Serve the curry in a rustic bowl and garnish it generously with fresh coriander leaves. A few lime wedges on the side provide a colourful accent and let everyone season to taste. Make sure the rice is served alongside rather than underneath the curry, so the plate looks as appetising as the dish tastes.
A bit of history
Jasha Maru has its roots in traditional Bhutanese cooking, which has been shaped strongly by the culinary traditions of its neighbours. The dish has developed over generations and is often served at festivals and special occasions. Its reliance on fresh, locally grown produce reflects the deep connection the people of Bhutan feel to the land around them — a thread that runs through all of Bhutanese cuisine. Today Jasha Maru is increasingly popular internationally and appears on restaurant menus far beyond Bhutan.
More recipe ideas
Summary: Jasha Maru
Jasha Maru is a fascinating and flavourful chicken curry that represents the heart of Bhutan while being genuinely easy to recreate in your own kitchen. With its aromatic ingredients and its willingness to be adapted to personal taste, it suits almost any occasion. Whether you cook it just for yourself or share it with family and friends, let the flavours of this traditional delicacy bring a piece of Bhutan to your table.
