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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, July 21, 2012

Chicken Raja Mircha (Bhut Jolokiar Logot Murgi Mangxho)

Whenever we visit Naga stall at Dilli Haat or the Nagaland Kitchen at Green Park, we make it a point to have Pork Raja Mircha for sure. I wanted to cook this dish at home but since pork is not readily available here in Faridabad, I tried my hand at Chicken Raja Mirchi; the taste was distinct from the Chicken Raja Mircha we normally have at the Naga stalls but we simply loved this fiery dish!

Here’s my recipe:


·         Chicken 250 gms (preferably small pieces and washed well)
·         Raja Mirchi – one or two – depending on how hot u want it to be
·         Garlic – 4-5 pods
·         One-two tablespoon oil
·         One large onion (grated)
·         Grated bamboo shoot/ bamboo shoot pickle – 1 or 2 teaspoon
·         Salt to taste
·         Coriander leaves (chopped well) - optional

Marinate the chicken with oil, salt and turmeric powder. Grate the onion. Crush the garlic and raja mirchas separately – keep them aside. Heat the pan and add oil.  Once hot, put the crushed garlic, followed by the grated onion. When the onion turns brownish, add the chicken, salt and turmeric powder and cook for some time. When you feel the chicken is cooked, pour 3-4 cups of hot water followed by the crushed raja mircha and grated bamboo shoots. Cook for some time and allow the water to recede. Add the chopped coriander and your chicken raja mircha is ready. Make your tastebuds ready for some fiery and tantalizing experiences!

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