Naga Bhut Jolokia Chicken Curry (HOT)
Naga Bhut Jolokia Chicken Curry (HOT)

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Naga Bhut Jolokia Chicken Curry (HOT) cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Naga Bhut Jolokia Chicken Curry (HOT) dishes which you make.

Alright, don’t linger, let’s task this naga bhut jolokia chicken curry (hot) formula with 16 elements which are undoubtedly easy to have, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of Naga Bhut Jolokia Chicken Curry (HOT):
  1. Provide 1 of bhut jolokia chilli. finely chopped. These are VERY hot so wash hands after chopping
  2. Make ready 6 green chillies finely chopped. I usually use 1 per person but because of the bhut jolokia I cut it down to 6. If you think the bhut jolokia will be to hot use 4 green chillies or no bhut jolokia and 6-8 green chillies
  3. Give 4 large chicken breasts sliced into pieces
  4. Take 1 tsp of ground cumin
  5. Provide 3 for onion. finely chopped
  6. Need 6 clove garlic finely chopped
  7. Prepare 3 tbsp vegetable oil
  8. Give 1 can - chopped tomatoes and 4 large tomatoes roughly chopped
  9. Give 1 tsp for garam masala
  10. Give 1 tbsp for ground ginger
  11. Require 1 tsp turmeric
  12. Give 3 cup - water
  13. Need 2 tbsp - salt
  14. Give 1 tbsp - ground black pepper
  15. Require 3 tbsp of natural yogurt
  16. Get 1 tbsp of fresh chopped corriander
Naga Bhut Jolokia Chicken Curry (HOT) process:
  1. Heat oil in a large pan over medium heat.
  2. Add Cumin
  3. When hot gently add onions. Look after them for about 3 mins.
  4. Add the chillies, garlic, ginger. Look after it for about 3 mins. Stir it a little.
  5. Add the tomatoes.
  6. Add the yogurt.
  7. Add the garam masala and tumeric. Cook it for about 3 mins
  8. Add the chicken and stir in.
  9. After about 5-10 mins you can add water. Cook for about 10 mins to reduce the sauce.
  10. When you think it is about 1 - 2 mins from ready add the black pepper.
  11. Add the corriander and season with salt to taste.

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