### TranslatedIngredients: 500 grams 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 tablespoons Ghee,1 tablespoon Ghee,1-1/2 teaspoons Turmeric powder (Haldi),2 teaspoons Cumin powder (Jeera),1 tablespoon Coriander Powder (Dhania),2 teaspoons Garam masala powder,1 teaspoon Kashmiri Red Chilli Powder,3 tablespoons Homemade tomato puree,Salt - to taste,2 tablespoons Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 50 ### TotalTimeInMins: 70 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Non Vegeterian ### TranslatedInstructions: To prepare Bhut Jolokia Murgh Recipe, 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, ghee, turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder,and tomato paste. 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 with fresh chopped coriander and serve hot.Serve Bhut Jolokia Murgh recipe as a side dish with steamed rice and naan for lunch.
