- Introduction:
Indian cuisine is a treasure trove of flavors and spices, with dishes that cater to a variety of tastes. While Indian cuisine is renowned for its spiciness, not all dishes are fiery hot. In this article, we will explore the top 5 spiciest Indian dishes you need to try, along with recipes that you can make at home.
I. Bhut Jolokia Chicken Curry:
Bhut Jolokia, also known as the ghost pepper, is one of the hottest chili peppers in the world. This chili pepper is used in various Indian dishes, including Bhut Jolokia Chicken Curry. The curry is made with chicken, tomatoes, onions, and a host of spices, including cumin, coriander, and turmeric. The Bhut Jolokia pepper gives this dish an intense heat level that is not for the faint of heart.
Ingredients:
1 lb. chicken breast, cut into bite-sized pieces
2 tomatoes, chopped
1 onion, chopped
2 green chilies, chopped
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. turmeric powder
2 tsp. Bhut Jolokia chili powder
Salt to taste
2 tbsp. oil
Water as needed
Instructions:
1) Heat oil in a pan and add cumin seeds.
2) When the seeds crackle, add the onions and green chilies and sauté until the onions are golden brown.
3) Add the tomatoes, turmeric powder, coriander powder,
4) Bhut Jolokia chili powder, and salt, and cook for 5-7 minutes until the tomatoes are soft and mushy.
5) Add the chicken and enough water to cover the chicken, and bring to a boil.
6) Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
7) Serve hot with rice or naan.
II. Vindaloo:
Vindaloo is a fiery hot curry that originated in the Indian state of Goa. The dish is made with meat, typically pork or chicken, that is marinated in a mixture of vinegar, ginger, garlic, and various spices. The meat is then cooked with onions, tomatoes, and more spices, including red chili powder, cumin, and cinnamon.
Ingredients:
1 lb. chicken breast, cut into bite-sized pieces
1 onion, chopped
2 tomatoes, chopped
2 green chilies, chopped
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. cinnamon powder
1 tbsp. red chili powder
1 tbsp. ginger-garlic paste
2 tbsp. vinegar
Salt to taste
2 tbsp. oil
Water as needed
Instructions:
1) In a bowl, mix the chicken, ginger-garlic paste, vinegar, and salt. Marinate for 30 minutes.
2) Heat oil in a pan and add cumin seeds.
3) When the seeds crackle, add the onions and green chilies and sauté until the onions are golden brown.
4) Add the tomatoes, coriander powder, cinnamon powder, and red chili powder, and cook for 5-7 minutes until the tomatoes are soft and mushy.
5) Add the marinated chicken and enough water to cover the chicken, and bring to a boil.
6) Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
7) Serve hot with rice or bread.
III. Naga Ghost Chili Pepper Chicken:
Naga Ghost Chili Pepper is one of the spiciest chili peppers in the world and is found in the northeastern part of India. This chicken dish is made with Naga Ghost Chili Peppers, onions, and tomatoes, along with a variety of spices. It is a popular dish in the state of Nagaland.
Ingredients:
1 lb. chicken breast, cut into bite-sized pieces
2 onions, chopped
2 tomatoes, chopped
3-4 Naga Ghost Chili Peppers, chopped
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. turmeric powder
1 tsp. red chili powder
Salt to taste
2 tbsp. oil
Water as needed
Instructions:
1) Heat oil in a pan and add cumin seeds.
2) When the seeds crackle, add the onions and sauté until the onions are golden brown.
3) Add the tomatoes, turmeric powder, coriander powder, and red chili powder, and cook for 5-7 minutes until the tomatoes are soft and mushy.
4) Add the chicken and enough water to cover the chicken, and bring to a boil.
5) Add the chopped Naga Ghost Chili Peppers and salt, and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
6) Serve hot with rice or naan.
IV. Chettinad Chicken:
Chettinad Chicken is a spicy dish from the Chettinad region in Tamil Nadu. The dish is made with a blend of aromatic spices, including fennel, cumin, coriander, and peppercorns. The chicken is marinated in a paste made from these spices, along with ginger, garlic, and onions.
Ingredients:
1 lb. chicken breast, cut into bite-sized pieces
1 onion, chopped
2 tomatoes, chopped
1 tbsp. ginger-garlic paste
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. peppercorns
1 tsp. red chili powder
Salt to taste
2 tbsp. oil
Water as needed
Instructions:
1) In a bowl, mix the chicken, ginger-garlic paste, and salt. Marinate for 30 minutes.
2) Heat oil in a pan and add fennel seeds, cumin seeds, coriander powder, and peppercorns. Sauté for a few seconds until fragrant.
3) Add the onions and sauté until the onions are golden brown.
4) Add the tomatoes and red chili powder, and cook for 5-7 minutes until the tomatoes are soft and mushy.
5) Add the marinated chicken and enough water to cover the chicken, and bring to a boil.
6) Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
7) Serve hot with rice or bread.
V. Laal Maas:
Laal Maas is a spicy mutton curry from the state of Rajasthan. The dish is made with a fiery hot blend of red chili peppers and a variety of other spices. Traditionally, the dish is made with goat meat, but you can use lamb or beef as well.
Ingredients:
1 lb. mutton, cut into bite-sized pieces
3-4 onions, chopped
2 tomatoes, chopped
10-12 dried red chili peppers, soaked in hot water
1 tbsp. ginger-garlic paste
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. turmeric powder
1 tsp. garam masala
Salt to taste
2 tbsp. oil
Water as needed
Instructions:
1) Heat oil in a pan and add cumin seeds.
2) When the seeds crackle, add the onions and sauté until the onions are golden brown.
3) Add the ginger-garlic paste, coriander powder, and turmeric powder, and cook for a minute or two.
4) Add the tomatoes and cook for 5-7 minutes until the tomatoes are soft and mushy.
5) Add the mutton and enough water to cover the mutton, and bring to a boil.
6) Reduce the heat to low, cover the pan, and simmer for 1-2 hours until the mutton is cooked through and tender.
7) In a separate pan, dry roast the soaked red chili peppers for a minute or two.
8) Grind the red chili peppers into a fine paste.
9) Add the red chili paste to the mutton, along with garam masala and salt, and simmer for another 10-15 minutes.
10) Serve hot with rice or bread.
- Conclusion:
Indian cuisine is known for its use of a variety of spices, and many Indian dishes are spicy. These five dishes are some of the spiciest Indian dishes that you need to try. If you're a fan of spicy food, these dishes will surely tantalize your taste buds. From the fiery hot Laal Maas to the aromatic Chettinad Chicken, these dishes are sure to satisfy your cravings for spice. So, the next time you're in the mood for some spicy food, try making one of these dishes at home and enjoy the fiery flavors of Indian cuisine.
---SHIRISH SAWANT---
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