Bhut Jolokia Murgh (Ghost Pepper Chicken Curry)
Spicy, fiery, and full of flavor, Bhut Jolokia Murgh or Ghost Pepper Chicken Curry is a thrilling side dish that will excite your taste buds. Made with tender chicken pieces and the world’s spiciest chili, the Bhut Jolokia (ghost pepper), this curry brings heat and bold flavors to your plate. Although the recipe is simple to prepare, it’s crucial to handle the ghost pepper with care. Known for its extreme heat, the Bhut Jolokia is not for the faint-hearted. Perfect for those who crave spicy food, this dish pairs wonderfully with naan and steamed rice.
Cuisine: North Indian
Course: Side Dish
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 500 grams |
| Ghost chili peppers (Bhut Jolokia), soaked in 1/2 cup water | 1 pepper |
| Onion (sliced and fried) | 2 onions |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 4 cloves |
| Ghee (for frying) | 2 tablespoons |
| Ghee (for cooking) | 1 tablespoon |
| Turmeric powder (Haldi) | 1-1/2 teaspoons |
| Cumin powder (Jeera) | 2 teaspoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Garam masala powder | 2 teaspoons |
| Kashmiri red chili powder | 1 teaspoon |
| Homemade tomato puree | 3 tablespoons |
| Salt | To taste |
| Coriander leaves (chopped) | 2 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Instructions
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Soak the Ghost Chili: Begin by soaking the Bhut Jolokia peppers in 1/2 cup of water for a few minutes. This will soften the chili, making it easier to blend into a puree.
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Prepare the Chicken: Clean and wash the chicken pieces thoroughly. Set aside, ready for the curry preparation.
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Make the Bhut Jolokia Puree: In a pan, heat 2 tablespoons of ghee over medium heat. Add the chopped ginger and garlic, sautéing for a minute until aromatic. Add the soaked Bhut Jolokia peppers (along with the water) and cook the mixture until the garlic and ginger soften. Remove from heat and let it cool slightly. Once cooled, add the fried onions and blend the entire mixture into a smooth puree. Set this aside.
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Prepare the Curry Base: In another pan, heat 1 tablespoon of ghee over low heat. Once hot, add the turmeric powder, cumin powder, coriander powder, garam masala, and Kashmiri red chili powder. Sauté the spices for about a minute, allowing them to release their fragrance.
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Cook the Chicken: Add the chicken pieces into the pan with the spice mixture. Stir well to coat the chicken evenly with the masalas. Cook for a couple of minutes, letting the chicken pieces sear slightly.
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Incorporate the Chili Puree: Pour the Bhut Jolokia puree into the pan with the chicken. Mix well, ensuring the chicken is coated with the fiery chili paste and the spices are evenly distributed. Stir-fry for another couple of minutes.
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Simmer the Curry: Add about 1 cup of water to the pan, stirring to combine. Adjust salt to taste and bring the mixture to a simmer. Cover the pan with a lid and cook for 30-40 minutes, or until the chicken becomes tender and the gravy thickens to your liking.
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Garnish and Serve: Once the curry is ready, garnish with freshly chopped coriander leaves to add a refreshing touch. Serve the Bhut Jolokia Murgh hot as a side dish with steamed rice or naan for a complete meal.
Serving Suggestions
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Main Dish Pairing: Bhut Jolokia Murgh pairs wonderfully with steamed basmati rice or fluffy naan bread, balancing the fiery heat of the ghost pepper with the soft, comforting carbs.
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Side Dish Ideas: Serve alongside a cooling cucumber raita to soothe the spice, or add a simple salad with fresh herbs and yogurt to balance the heat.
Tips for Handling Bhut Jolokia (Ghost Peppers)
- Be sure to wear gloves when handling the Bhut Jolokia to avoid irritation from the pepper’s oils.
- Avoid touching your face, especially your eyes, after handling the pepper.
- If you’re sensitive to spice, reduce the amount of ghost pepper used in the puree or omit it entirely. The curry will still have a rich flavor from the other spices.
Enjoy the heat and flavors of this fiery Bhut Jolokia Murgh recipe!
