By Akshara
June 6, 2026
Ema Datshi is the undisputed national dish of Bhutan, traditionally centered around a fiery combination of split chillies (ema) and melted cheese (datshi). This contemporary adaptation incorporates tender pieces of chicken, transforming the classic spicy pepper stew into a deeply satisfying, protein-rich main course. Simmered slowly with plenty of green chillies, garlic, and processed or local cheese, the result is a luscious, velvety, and beautifully pungent curry meant to be served over hot red rice.
300g chicken breast or thigh, cut into bite-sized strips  6-8 fresh green chillies, sliced lengthwise (seeds retained for heat)  1 small onion, thinly sliced, and 4 garlic cloves, crushed  1 cup processed cheese or white cheddar, grated  1 tbsp butter  1 cup water and salt to taste
Place the chicken strips, sliced green chillies, onion, crushed garlic, butter, and salt into a wide pan, then pour in the water.
Cover the pan with a tight lid and bring the mixture to a boil over medium heat, letting it simmer for 10 to 12 minutes until the chicken is thoroughly cooked and the chillies have softened.
Lower the heat completely and scatter the grated cheese evenly across the top of the chicken and chilli mixture without stirring.
Cover the pan again for 2 minutes to let the cheese melt completely into a rich blanket, then gently stir the mixture to create a smooth, velvety, and fiery cheese gravy before serving hot.