Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry)

by Shaheen Ali
Bhut Jolokia Murgh

 

Bhoot Jolokia Murgh

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 chili grown in East India is the spiciest of all chilies. Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.

The Bhut jolokia, also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga morich of Bangladesh. (Wiki)

https://en.wikipedia.org/wiki/Bhut_jolokia#/media/File:Red_Bhut_Jolokia_Ghost_PepperParadise.org.JPG

Bhut Jolokia (Image Source : Wiki )

Bhut jolokia is used as a food and a spice, as well as a remedy to summer heat. It is used in both fresh and dried forms, to “heat up” curries, pickles and chutneys. It is popularly used in combination with pork or dried or fermented fish. In northeastern India, the peppers are smeared on fences or incorporated in smoke bombs as a safety precaution to keep wild elephants at a distance. The pepper’s intense heat makes it a fixture in competitive chili pepper eating.

Bhoot Jolokia Murgh

Bhoot Jolokia Murgh

 

 

 

Print Recipe
Bhut Jolokia Murgh
Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry) Recipe
Bhoot Jolokia Murgh
Course side dish
Cuisine Assamese
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
  • 500 gms chicken cut into medium pieces
Bhut Jolokia Puree :
Course side dish
Cuisine Assamese
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
  • 500 gms chicken cut into medium pieces
Bhut Jolokia Puree :
Bhoot Jolokia Murgh
Instructions
  1. To prepare Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry), soak ghost chillies in water. Wash and clean chicken pieces and prep up with other ingredients as well.
  2. To make Bhoot jolokia puree, first heat ghee in a pan add ginger and garlic, saute for a few second.
  3. Add the soaked chilli with the water and cook till garlic and ginger soften.
  4. Remove from the heat, cool, fried onions and blend to make a smooth puree.
  5. Collect the puree in a bowl and keep aside.
  6. For making curry, heat ghee in a pan over low heat.
  7. Add all the curry ingredients mentioned, except salt.
  8. Saute for a minute or more on medium heat and add chicken pieces and mix well.
  9. Now add the chilli puree and mix well with masala such that everything incorporates well.
  10. Fry for a couple of minutes and then pour around 1 cup of water and adjust salt as per your taste.
  11. Cover the lid and cook till chicken is tender and gravy is thick.
  12. Garnish Bhut Jolokia Murgh Recipe (Ghost Chilli Chicken Curry) with fresh chopped coriander and serve hot with plain rice and naan.
Recipe Notes

Bhut Jolokia Murgh

If you like this super hot chicken recipe then try making at home and yes, be careful in using the ghost pepper. Share your cooking experience with me in comments below. I would love to add the best story on my face book page.

Love : Shaheen

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12 comments

Anindita Paul February 27, 2017 - 7:48 pm

Thanks for sharing, will try it soon

Reply
Shaheen Ali February 27, 2017 - 7:50 pm

Thanks for stopping by Anandita. Do let me how it turned out and yes be careful with the chili 😉

Reply
Diane July 22, 2018 - 6:19 pm

Fabulous recipe which tastes just as it should. Thanks Shaheen

Reply
Krishnamurti August 23, 2018 - 10:25 am

This looks like a very interesting recipe, I will try making a vegetarian version of this very soon, Thank you for sharing 🙂

Reply
Shaheen Ali August 24, 2018 - 9:23 am

Thank you for stopping by. Would love to see your vegetarian version. Happy cooking!

Reply
Krishnamurti August 24, 2018 - 11:44 am

I will use a fresh Bhut Jolakia pepper, so no soaking in water. Did you take the seeds out first? or did you leave them in for that fiery heat?

Reply
Shaheen Ali September 5, 2018 - 3:45 am

The recipe calls out to be spicy hence I didn’t soaked the chili. Yes it was definitely firey hot.

Reply
Krishnamurti August 26, 2018 - 8:09 am

Today I cooked your recipe using King Prawns in place of chicken, I used only half of the a fresh Bhut Jolakia and took out the seeds, better safe than sorry. The flavor was fantastic, one small addition i made was to add some crushed black pepper at the end.

Thank you once again for sharing this wonderfully aromatic recipe with the us.

Reply
Shaheen Ali September 5, 2018 - 3:46 am

Hey, that sounds amazing. Now even I’ll try it out with prawns. Thanks for sharing a word. Glad you liked the recipe.😊

Reply
Dan September 29, 2018 - 12:10 am

Excellent recipe. I made this using one of my homegrown ghost chillies. I’ve previously used them in a modified vindaloo recipe but this recipe works much better with the flavour of the ghost chilli. I really enjoy making curries which use ground cumin and fresh ginger. I added a handful of spinach towards the end of the cooking just because I love spinach in a curry 😀 Thank you sharing this recipe, my mouth is still a little warm so I best crack open a cool beer, I will raise a glass to you

Reply
Shaheen Ali October 3, 2018 - 7:24 am

That’s so wonderful. Thanks for sharing your experience.

Reply
Krishnamurti March 9, 2019 - 11:52 am

I so loved this recipe that I have started to grow some Bhut Jolokia seeds in pots 🙂

I have recently learnt there is a dish of royalty in Rajistan called “Laal Maas”, are you familiar with this and if so I would love to try your version of this 🙂

Om Shanti

Reply

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