Naga Chicken
Chicken cooked in the Naga manner — no masala powder, no turmeric, just ginger, garlic, dried Naga King Chilli, and a smear of axone, slow-simmered until the broth is deeply flavoured and the heat from the chilli accumulates slowly. The Naga approach to chicken prioritises the broth equally with the meat; the cooking liquid is drunk alongside.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 | medium onions, finely chopped |
| 1 | large tomato, chopped |
| 5 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 4-5 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 2 | bay leaves |
| 1 cup | water |
| 2 tablespoons | mustard oil |
| Salt | to taste |
| Fresh | coriander leaves, for garnish |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 2 Add bay leaves and sauté for a few seconds until fragrant.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Add minced garlic and ginger, and sauté for another minute.
- 5 Add chopped tomatoes and cook until they become soft and mushy.
- 6 Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute.
- 7 Add the chicken pieces and green chilies. Stir to coat the chicken with the spices.
- 8 Pour in water and add salt to taste. Cover and cook on medium heat until the chicken is tender and the gravy thickens.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For an authentic Naga flavor, you can add a few pieces of bamboo shoot to the curry.