Watch the video at your own risk!
Eat whatever I'm cooking today at your own risk.
Today, I'm going to make the Hottest chicken curry in the world.
And on this journey you'll be in company of one of the hottest chef
that ever existed on the internet.
So, if you are not faint hearted then join me and let's prepare Angry Chicken Curry.
For the Angry Chicken Curry first, I'll start of with the marination.
For that first I'm going to add Turmeric powder.
Green Cardamom Powder.
Black Pepper Powder.
Salt.
And last, Oil.
Now, let's mix the chicken properly with the marination.
Remember whenever you are making a curry dish always use curry cut chicken.
Never use boneless pieces.
The juice of the bone gives the flavour to the dish.
I'm going to let my Chicken rest for 20 minutes.
By that time, let's start with the gravy.
First, I'm going to take a pan.
And then Oil.
Now, I'll start with the Khada masala also known as whole masala.
First, I'm going to add 2 Bay leaves.
3-4 Green Cardamom.
Few pieces of Black Peppercorn.
Cumin seeds.
2 Cinnamon sticks.
And few pieces of Cloves.
Mix the Khada masala well and wait till the Cumin crackles.
As the Cumin starts crackling, now I'm going to add 2 chopped Onions.
Now, I'm going to cut the star ingredient of the dish that is Ghost Chilli.
which is also known as Bhut Jolokia
and guys remember while handling this chilli be very very careful
because this is one of the hottest chilli in the world.
Now, let's cut them into two.
Now, I'm going to put the chilli in the pan.
And cook the chilli with the onion till onion get nicely translucent.
In 2007, Bhut Jolokia earned its place
in the Guiness Book Of World Records as the "Hottest chilli of the world"
And it is 170 times more spicier than the Tabasco sauce.
As my Onion are getting golden brown, now I'm going to add chicken to the masala.
After adding Chicken, I'm going to add 2 tbsp. of Ginger-Garlic paste.
With that also I'm going to add greens of Spring Onions.
Sauté the chicken well till ginger-garlic loses its rawness.
At this stage, now I'm going to add 2 Chopped Tomatoes.
Mix the tomato with the chicken.
And to add more spiciness to the gravy, first I'm going to add Red Chilli.
Then Green Chilli - sliced.
Sauté them well till tomato loses its rawness and it gets nicely mushy.
As the tomato gets nice and mushy, now I'm going to add the Masala.
First, I'm going to add Red Chili powder.
Garam Masala.
Coriander powder.
Add Curry Powder.
Guys, I've already shared you my Homemade curry powder recipe
in the Parmesan chicken fingers, you can take it from there.
And last, Cumin powder.
Sauté the chicken till the rawness of the masala goes away.
And also to add a little richness to the gravy, I'm going to add
2-3 tbsp. of Curd.
Now, let's mix it up with the chicken.
This will give good richness to the gravy.
With this now, I'm going to add Chopped Coriander.
Mix nicely.
Now, I'm going to add water to the curry.
Mix the water properly with the masala.
And now, I'm going to add little Salt to taste.
And tsp. of Black Pepper.
After adding seasoning, I'm going to give a nice-big stir to the chicken.
Close the pan with the lid and let the chicken cook for at least few minutes.
Our 'Angry Chicken Curry' is now ready.
Isn't it looking Angry?
Now, let's start with the plating.
For the garnish, I'm going to add Chopped Coriander.
Fresh Chilli Flakes.
There you go, Our 'Hottest Chicken curry of the world' is now ready.
Enjoy it with nice Phulkas, Tandoori roti and Jeera rice.
When the temperature inside the kitchen is too hot to handle
of course, because of my hotness,
but little credit goes to the "Hottest chicken curry in the world'
Do try making it but at your own risk.
So, till next time, this is Chef Prateek signing off.
Take care and good bye.