Scorching Scorpion Butter Chicken

Looking for the easiest way to work Mad Dog’s dried chilies into your meals?

This quick curry will certainly wow you. And don’t worry; this isn’t one of those tricky recipes where you need to add several spices, each one at a different point throughout the day. Nope; this recipe serves four people in almost no time or effort at all. And the chili flavor stings with even one of our peppers!


1 each Mad Dog Scorpion Dried Pepper, chopped
1 cup Greek yogurt
2 cloves Garlic, crushed
1 teaspoon Ginger, crushed
2 teaspoons Ground cumin
1 teaspoon Garam masala
1-1½ pounds Chicken thighs, trimmed, cut into small pieces
1 tablespoon Butter
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 can Tomato puree
½ cup Chicken stock

In a glass bowl, add the Mad Dog Scorpion Dried Pepper, yogurt, garlic, ginger, cumin, coriander, garam masala and mix. Add chicken. Stir to coat. Cover and refrigerate for 2 hours.

In a heavy-based saucepan over medium-high heat melt butter and oil. Add the onion and cook, stirring occasionally until softened. Add chicken mixture to pan. Cook for another 5 minutes, then add tomato puree and stock. Bring to a boil, and reduce the heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly. Serve with steamed rice and coriander leaves.

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