Bhut Jolokia Murgh Recipe
Bhut Jolokia Murgh Recipe is a lip smacking chicken dish from the North East. The chicken is spiced with the very popular chilli called Bhut Jolokia which is said to be the spiciest chilli ever. So be prepared to take on the heat from this hot chicken dish.
Bhut Jolokia Murgh or Ghost pepper chicken curry is a spicy side dish recipe made with chicken and seasoned with the hottest chillies found yet- the ghost peppers. Though it is a simple preparation of the recipe, watch out while adding the bhut jolokia since this chilli grown in East India is the spiciest of all chillies.
Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.
If you like this recipe, try more chicken recipes like
20 M
50 M
70 M
2 Servings
Ingredients
- 500 grams Chicken , cut into medium pieces For the Bhut Jolokia Puree
- 1 Ghost chilli peppers (bhut jolokia) , soaked in 1/2 cup water
- 2 Onion , sliced and fried
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 2 tablespoons Ghee For the Curry
- 1 tablespoon Ghee
- 1-1/2 teaspoons Turmeric powder (Haldi)
- 2 teaspoons Cumin powder (Jeera)
- 1 tablespoon Coriander Powder (Dhania)
- 2 teaspoons Garam masala powder
- 1 teaspoon Kashmiri red chilli powder
- 3 tablespoons Homemade tomato puree
- Salt , to taste
- 2 tablespoons Coriander (Dhania) Leaves , chopped
How to make Bhut Jolokia Murgh Recipe
To prepare Bhut Jolokia Murgh Recipe, soak ghost chillies in water. Wash and clean chicken pieces and prep up with other ingredients as well.
To make Bhoot jolokia puree, first heat ghee in a pan add ginger and garlic, saute for a few second.
Add the soaked chilli with the water and cook till garlic and ginger soften.
Remove from the heat, cool, fried onions and blend to make a smooth puree.
Collect the puree in a bowl and keep aside.
For making curry, heat ghee in a pan over low heat.
Add, ghee, turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder,and tomato paste.
Saute for a minute or more on medium heat and add chicken pieces and mix well.
Now add the chilli puree and mix well with masala such that everything incorporates well.
Fry for a couple of minutes and then pour around 1 cup of water and adjust salt as per your taste.
Cover the lid and cook till chicken is tender and gravy is thick.
Garnish Bhut Jolokia Murgh with fresh chopped coriander and serve hot.
Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
