Bhut Jolokia Murgi - Ghost Pepper Chicken Curry Recipe

 


Fiery Assamese Chicken Curry with the Legendary Ghost Pepper

๐Ÿ“– Description

Bhut Jolokia Murgi is a traditional Assamese chicken curry infused with the world-famous Bhut Jolokia (Ghost Pepper), once recognized as the hottest chili on earth. This dish is not just about extreme heat—it’s about deep, smoky, and earthy flavors that balance beautifully with tender chicken and aromatic spices. Served best with steamed rice, this dish is a true taste of Assam’s culinary heritage.

⏱️ Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

  • Total Time: 55 minutes

  • Yield: 4 servings

๐ŸŽฏ Difficulty & Cuisine

  • Difficulty: Medium (due to handling of Bhut Jolokia)

  • Cuisine: Assamese, Indian

  • Category: Main Course, Curry

๐Ÿฒ Flavor Profile

  • Heat: Extremely spicy (intense chili burn)

  • Aroma: Smoky, earthy, pungent

  • Taste: Rich, savory, slightly tangy with a lingering warmth

๐Ÿ›’ Ingredients

For the Curry

  • 750 g chicken (medium pieces, skinless preferred)

  • 4 tbsp mustard oil

  • 3 medium onions (200 g, thinly sliced)

  • 2 medium tomatoes (150 g, finely chopped)

  • 1½ tbsp ginger paste

  • 1½ tbsp garlic paste

  • ½ tsp turmeric powder

  • 1 tsp cumin powder

  • 1½ tsp coriander powder

  • 1 tsp red chili powder (optional, if tolerable)

  • 1 whole Bhut Jolokia (fresh or dried) or ½ tsp Bhut Jolokia paste

  • 1 tsp salt (adjust to taste)

  • 1 cup hot water (adjust for gravy consistency)

Garnish

  • Fresh coriander leaves – handful, chopped

๐Ÿ”ง Equipment Needed

  • Heavy-bottomed pan or kadhai

  • Sharp knife + chopping board

  • Wooden spoon/spatula

  • Heatproof gloves (for handling Bhut Jolokia)

  • Bowl for mixing spices

๐Ÿ‘ฉ‍๐Ÿณ Step-by-Step Instructions

  1. Heat oil: In a kadhai, heat mustard oil until it lightly smokes. Reduce flame. (Equipment note: Mustard oil gives authenticity; replace with vegetable oil if unavailable.)

  2. Fry onions: Add onions and sautรฉ until golden brown.

  3. Aromatics: Stir in ginger and garlic paste. Cook until raw smell disappears.

  4. Tomato base: Add tomatoes, cook until soft and oil begins to separate.

  5. Spice mix: Add turmeric, cumin, coriander, and chili powder. Fry with a splash of water.

  6. Add chicken: Toss chicken pieces into masala, stir well. Cook uncovered for 5–6 minutes.

  7. Ghost pepper magic: Carefully add the Bhut Jolokia (whole slit or ground into paste). Use gloves when handling.

  8. Simmer: Pour 1 cup hot water, cover, and cook on medium flame for 20–25 minutes, until chicken is tender and oil floats on top.

  9. Finish: Adjust salt, garnish with coriander, and serve hot.

๐Ÿฝ️ Serving Suggestions

  • Traditionally paired with plain steamed rice.

  • Also delicious with parathas, rotis, or jeera rice.

  • A cooling side dish like cucumber raita balances the heat.

๐Ÿ’ก Tips, Variations & Substitutions

  • Milder Version: Use only ¼ of a Bhut Jolokia or remove seeds.

  • Flavor boost: Add bay leaf and whole garam masala while frying onions for a spiced aroma.

  • Oil substitution: Replace mustard oil with vegetable oil if unavailable, but flavor will change.

  • Veg version: Substitute chicken with boiled potatoes or paneer.

๐Ÿ“ฆ Storage, Shelf Life & Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.

  • Freezing: Not recommended as flavor of Bhut Jolokia degrades.

  • Reheating: Reheat gently on stove with a splash of water to revive gravy.

๐Ÿท Pairings

  • Beverage: Lassi, buttermilk, or chilled beer.

  • Side: Cooling cucumber salad or raita.

  • Dessert: Mishti Doi (sweet yogurt) balances the fiery aftertaste.

๐Ÿฅ— Nutrition Facts (per serving, approx.)

  • Calories: 420 kcal

  • Protein: 28 g

  • Fat: 28 g

  • Carbohydrates: 12 g

  • Fiber: 2 g

  • Sodium: 650 mg

⚠️ Allergens & Dietary Info

  • Contains: None of the major allergens (no nuts, dairy, gluten, or soy).

  • Dietary: Non-vegetarian, dairy-free, gluten-free.

  • Warning: Extremely spicy; not suitable for children or spice-sensitive eaters.

๐Ÿ“œ Additional Context

Bhut Jolokia, also called Naga Jolokia or Ghost Pepper, originates in Assam, India. It was once recognized by Guinness World Records as the hottest chili in the world. Locals use it sparingly in pickles, curries, and chutneys—not just for taste, but also for medicinal and preservative purposes.

๐Ÿž️ Background / Story

This dish is rooted in Assamese households, where chicken curries are a weekend or festive staple. The addition of Bhut Jolokia transforms a simple chicken curry into a fiery delicacy, often reserved for those who dare to handle extreme spice. Cooking this curry is not just about food—it’s an experience of Assam’s culture and its bond with chili.

❓ FAQs

Q: Can I make this curry less spicy?
A: Yes. Use a small piece of Bhut Jolokia or substitute with regular green chilies for flavor without extreme heat.

Q: Where can I buy Bhut Jolokia?
A: Available in Indian stores, spice shops, or online in fresh, dried, or powdered form.

Q: Can I cook this in a pressure cooker?
A: Yes. Cook chicken with spices and Bhut Jolokia for 2 whistles, then simmer without lid until oil separates.

Q: Is it safe to eat Bhut Jolokia?
A: Yes, but in moderation. Handle with gloves and avoid touching eyes or skin.

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