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Naga Bhuna Karahi
Naga Bhuna Karahi is a modern British recipe (from British Indian Restaurants) for a classic really hot chicken curry that blends Indian, Bangladeshi and Pakistani influences and which, with the use of naga chillies has the heat level of a vindaloo. The full recipe is presented here and I hope you enjoy this classic British version of: Naga Bhuna Karahi.
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesChilli RecipesSpice RecipesChicken RecipesBritish Recipes
Whilst not a traditional BIR curry, in that most curry houses don’t have it on their menus, this is a BIR-style dish that blends Indian, Bangladeshi and Pakistani influences as well as using a Naga chilli.
Ingredients:
600g Boneless Chicken thigh cut into bite-sized pieces
4 tbsp Vegetable oil
1 tbsp ghee
4 Cardamom pods, lightly crushed
1 large piece cassia bark
1 Bay leaf (tez pata) [Indian bay]
1 tbsp finely-grated Ginger
1 1/2 tbsp finely-grated Garlic
3 medium/large tomatoes, halved and with eyes removed
2 fresh Whole Naga chilli
1 handful Fresh Coriander, finely chopped
500ml (2 Cups) Boiling Water (as needed)
Salt, to taste
For the Spice Blend:
1 tsp Kashmiri Chilli Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
Method:
Place a pan on high heat. Add the vegetable oil and ghee along with the cardamom pods, cassia bark and bay leaf. Stir fry for about 90 seconds, or until aromatic then add the chicken. Leave the chicken to warm up for 30 seconds before stirring. Continue cooking the chicken for 5 minutes, until you can no longer see any pink bits.
Season with 1 tsp salt, stir frying for 1 minute then stir in the grated ginger and grated garlic. Stir well to incorporate with the chicken and cook for about 30 seconds then cover with a lid and allow to cook for 2 minutes.
Nestle in the tomato halves, reduce the heat to medium-high, cover with the lid and cook for 2 minutes. Now add in 250ml (1 cup) water, bring to a boil, cover and continue cooking for 5 minutes.
In the meantime, slice one naga chilli into rounds and slice the other lengthways into two halves for garnish.
Return to the chicken and tomato mix then use a wooden spoon to scrape off the skins from the tomatoes (discard these). Now use the spoon to break up the tomato halves and incorporate into the sauce. Cover and continue cooking for another 4 minutes.
Add in all the spices and stir well to combine. Cover with a lid and cook for a couple of minutes more to cook out the spices. Reduce the heat at this point and continue cooking until the gravy is nice and thick.
Now add in the naga chilli rounds, stirring them well into the sauce. Add the remaining 250ml (1 cup) water to the sauce, stirring well to combine. Bring to a simmer over medium heat, cover and cook for 4 minutes to allow the naga to infuse into the sauce.
Uncover the pan and let it simmer so the sauce achieves your desired consistency. Scatter over the coriander then transfer the curry into a serving dish (a balti-style dish is good here). You can even divide between two dishes, as a portion each. Garnish each one with a naga chilli half and serve.
