Naga chicken curry
Naga chicken curry, from above
Non vegNagaland

Naga chicken curry

Chicken with ginger, garlic, tomato and raja mircha. Very little oil, a lot of fire.

45 minTime
37 gProtein each
hotSpice
Less masala, more fire2 chapters · 1 min read

Make it your way

Grandma's wayGinger, tomato, king chilli.
The original
334kcalsame
37 gproteinsame
1 gfibresame
45minutessame

Naga chicken as Nagaland makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut
Ginger6 cm, crushed
Garlic8 cloves, crushed
Tomato2 medium, chopped
Onion1 medium, sliced
Green chilli4, slit
Dried red chilli1 raja mircha, or 2 dried chillies
Cooking oil (vegetable oil)2 tsp
Saltto taste
Water1⅔ cups
Spring onion (green onion, scallion)2 stalks, chopped

Method

4 steps
  1. 1Heat the oil and add the chicken. Sear until it changes colour.
  2. 2Add ginger, garlic, onion and chillies. Stir until fragrant.
  3. 3Add tomatoes, salt and water. Cover and simmer until the chicken is cooked through with no pink.
  4. 4Crush a little chilli into the broth to taste and finish with spring onion.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Naga chicken curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Hinkejvu40 min
On the side Coconut chutney10 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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