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)
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.
Prep Time | 20 minutes |
Cook Time | 50 minutes |
Servings |
servings
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- 500 gms chicken cut into medium pieces
- 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 tbsp ghee
- 1 tbsp ghee
- 1.5 tsp Turmeric Powder
- 2 tbsp cumin powder
- 1 tbsp Corinader Powder
- 2 tsp Garam Masala Powder
- 1 tsp Kashmiri red chilli powder
- 3 tbsp Homemade tomato puree
- 2 tbsp coriander leaves chopped
- salt to taste
Ingredients
Bhut Jolokia Puree :
For Curry :
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- 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.
- 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 all the curry ingredients mentioned, except salt.
- 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 Recipe (Ghost Chilli Chicken Curry) with fresh chopped coriander and serve hot with plain rice and naan.
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
12 comments
Thanks for sharing, will try it soon
Thanks for stopping by Anandita. Do let me how it turned out and yes be careful with the chili 😉
Fabulous recipe which tastes just as it should. Thanks Shaheen
This looks like a very interesting recipe, I will try making a vegetarian version of this very soon, Thank you for sharing 🙂
Thank you for stopping by. Would love to see your vegetarian version. Happy cooking!
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?
The recipe calls out to be spicy hence I didn’t soaked the chili. Yes it was definitely firey hot.
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.
Hey, that sounds amazing. Now even I’ll try it out with prawns. Thanks for sharing a word. Glad you liked the recipe.😊
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
That’s so wonderful. Thanks for sharing your experience.
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