Dec 2, 2013

Bhut Jolokia Murg / Chicken with Assamese Chilli for CCC

Srivalli has started challenging event. The theme is Cooking from a Cookbook Challenge or simply - CCC. The idea is to cook from the cookbook, papper cliping or written records or cookery shows. This challenge is very interesting for me. Thanks to Srivalli for adding me here. The first post of this challenge is Bhut Jolokia Murg from Chef Vikash Khanna's  "My Great India Cookbook". 

Have you heard of bhut jolokia? Lots of people call it the Naga Pepper and some call it the Ghost Pepper. No matter what you call to name it, it's Too HOT!!!!!! It grows in the Indian states of Assam, Nagaland and Manipur. These small, wrinkled and harmless looking red chillies are very very hot. Bhut jolokia is used as a food and a spice as well as an unexpected remedy to summer heat. It is used in both fresh and dried forms, to not only heat up curries, pickles and chutneys also, but also to impart to distinct flavors. Only one bhut (bhoot) jolokia to enough to add a delighfully intense burn to a curry recipe that feeds 10-15 people. 

Bhut Jolokia chicken curry made with simple Indian spices and district flavorful bhut jolokia sauce.

Ingredients :

Chicken - 500 gms

Bhoot Jolokia Puree ~

Bhoot jolokia chilli - 1, dried
Onion - 2, finely chopped
Ginger - 1" piee, finely chopped
Garlic - 4 cloves, finely chopped
Ghee - 2 tbsp

For Gravy ~

Ghee - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Tomato paste - 1 tbsp
Salt to taste

Method :

Wash chicken and cut into large pieces. Set aside.

For Bhoot jolokia puree ~ Melt clarified butter in a pan over medium heat. Add onion, ginger and garlic, saute for a few second. Add the soaked chilli with the water and cook till onions and ginger soften. Remove from the heat, cool and blend to make a smooth puree.

For Gravy ~ Melt clarified  butter in a pan over low heat. Remove pan from heat and add all the gravy ingredients, except salt, saute for 4-5 seconds on medium heat. Now add chicken pieces, mix in the chilli puree and mix well with masala. Pour 1 cup of water, cover and cook till chicken is tender and gravy is thick.

Serve hot with plain rice and salad...

Sending this to Valli's Cookbook Challenge  and Chef Mireile's "Taste of the Tropics...CHILES!" event

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