🇮🇳 Indian

Naga Chicken Curry

Name: Naga Chicken Curry
Prep time: 21 min
Cook time: 35 min
Total time: 56 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2-inch piece Ginger; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 cup, sliced Bamboo Shoots; 1-2 tsp Red Chili Powder; 1 tsp Bird's Eye Chilies

🇮🇳 Indian

Naga chicken with bamboo shoot and raja mircha, India's fieriest curry. Slow-fried masala meets quick-cooking chicken — timing is everything. Best with steamed rice and a cooling raita.

Prep 21 min Cook 35 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Ginger2-inch piece
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Bamboo Shoots1 cup, sliced
Red Chili Powder1-2 tsp
Bird's Eye Chilies1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Season the chicken with salt and the ground spices, rub in ginger garlic paste, and let it sit while you build the rest.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Build the masala: paste, tomato, powders — cook until thick, glossy and clearly done.
4
Stir the chicken and bamboo shoots into the masala, cook five minutes till coated, then add water and simmer.
5
Reduce to your preferred consistency, rest five minutes, and finish with the bird's eye chilies and cilantro.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Video: How to make Chicken Naga Curry! (Very Hot!) · on YouTube