Bhut Jolokia Murgh
Bhut Jolokia Murgh is a traditional British Indian Restaurant (BIR) recipe for a classic spicy curry of chicken in a gravy spiced with dried bhut jolokia chillies. This is typically counted amongst the hottest restaurant-style curries. The
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesChilli RecipesBritish Recipes
The bhut jalokia is an interspecific hybrid of the Indian Naga Jalokia chilli. It comes in multiple colours, including chocolate, red, peach and white (where it gets it's ‘ghost' name). This curry ranks as one of the hottest of curries. For more really hot British Indian Restaurant (BIR) see this site's page
FabulousFusionFood's Guide to the Hottest Curries.
Ingredients:
500g Chicken, cut into medium-sized pieces
For the Bhut Jolokia Puree:
4 dried ghost chilli pepper (bhut jolokia), soaked in 1/2 cup warm water
2 Onions, sliced and fried
3cm piece of Ginger, peeled and chopped
4 Garlic cloves, chopped
2 tbsp Ghee
For the Curry:
1 tbsp Ghee
1 1/2 tsps ground Turmeric (Haldi)
2 tsp ground Cumin seeds (Jeera)
1 tbsp ground Coriander (Dhania)
2 tsp
garam masala powder
1 tsp Kashmiri Red Chilli Powder
3 tbsp
Home-made tomato puree
Salt, to taste
2 tbsp Coriander (Dhania) Leaves, chopped
2 finger chillies, sliced into thin rings
Method:
To prepare Bhut Jolokia Murgh Recipe, soak ghost chillies in warm water. Wash and clean chicken pieces and prep all the remaining ingredients. Heat a little oil in a pan, add the onions and fry for about 6 minutes, or until soft and just starting to colour. Turn out onto a plate and set aside to cool.
For the Bhoot jolokia puree, first heat ghee in a pan, add the ginger and garlic, sauté for a few second. Add the soaked chilli with the water and cook till garlic and ginger soften (about 4 minutes).
Take off the heat, cool, fried onions and blend to make a smooth puree. Scrape this puree into a bowl and set aside until needed.
For the curry, heat ghee in a pan over low heat. Add the ghee, ground turmeric, ground cumin, ground coriander, garam masala, red chilli powder and tomato puree.
Fry for 90 seconds over medium heat, add the chicken pieces and mix well. Now pour in the chilli puree and mix well with the masala such.
Cook for a couple of minutes and then pour in 250ml (1 cup) of water and adjust the salt to taste. Cover with a lid and cook until the chicken is tender and gravy is thick (15-20 minutes).
Garnish the Bhut Jolokia Murgh with the fresh chopped coriander and chilli rings and serve hot. Serve accompanied by steamed rice and naan bread.
Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.
