Thursday, February 19, 2015

Chicken Tear Volcano!!!

It's very cold in Vienna, Austria today. I feel like cooking something very hot! And I do mean very very hot!! Let me warn you this dish is not for faint hearts. I bet, this will be most spicy dish you would ever taste. If you are scared already then go back and check out some of my other recipes :-). 

Hmm you are still reading... That means you are among few of those brave hearts :-). So let's proceed further at your risk :-). 

This dish is all about spices, spices and spices and yes the flavors as well. It's like fire in the water. One of my friends would describe this dish as voodoo chilies and nuclear waste :-). Yeah its that spicy...

If you dare to cook it, you can serve it with vegetable rice/ pulao. Or eat it with Indian bread, naan. I cooked vegetable pulao today in a pressure cooker. Pulao recipe is for some other day. 

So let's get to it. Here is what you need. 


  • Lots of red chilies. I took 7. 
  • Lots of green chilies. I took 3 big ones. 
  • 1 tsp red chili powder 
  • Ginger 2 inch piece. 
  • 1 tsp Ginger and garlic paste.
  • 3 medium size tomatoes.
  • medium size onions. 
  • 1 bell pepper.
  • 1 tsp Cumin seeds.
  • 1 tsp Cumin powder.
  • 1 tsp Coriander powder.
  • 1 tsp Chicken masala.
  • 6-7 chicken legs. 
  • Salt to taste.
  • Cream.
  • And some guts :-).


  • Chop onions, red chilies, green chilies, ginger piece in a chopper/ mixer. 
  • Heat up a pan. Add 3 to 4 tsp olive oil. 
  • Add cumin seeds. Let them crackle. 
  • Add ginger and garlic paste. 
  • Saute them for few minutes. 
  • Add chopped onions and chilies. Fry them till onions become translucent. 
  • Chop tomatoes in mixer. Add tomato paste. 
  • Add chili, cumin and coriander powder. 
  • Add salt to taste. 
  • Cook them in covered pan. 
  • Add chicken legs in the mix. 
  • Mix them well. 
  • Cover the pan. And let it cook till chicken becomes tender and soft. 
  • Keep mixing them in between so that it does not stick. 
  • Add cream and lemon juice. 
  • Mix them well. 
  • Cook it for some more time. And that's it. 
  • You will be left with chicken pieces floating in tomatoes paste.

Let's Plate up

Plating Technique

  • Take rice in a small bowl. Fill it till top and flatten it with spatula.
  • Dump the bowl up-side down on a clean plate.
  • Keep it like this for a minute or two, so that rice could take its shape.
  • Remove the bowl.
  • Take out the chicken pieces and decorate in a pattern on the side. 

If you find it very spicy add a bit of a sugar to pacify the spices. Serve hot with rice or pulao or Indian breads. 

You can also serve with plain curd, or flavored yogurt to control the spice level.

Hey #MNoExpert but I hope you will like it. Please share how your experience turns out to be :). 


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