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Naga Chicken Curry

Naga Chicken Curry is a traditional British Indian Restaurant (BIR) recipe for a very hot chicken curry based on Naga chilli pickle and fresh Naga chillies. This is typically on of the hotter chillies on many Indian Restaurant menus. The full recipe is presented here and I hope you enjoy this classic Indian version of: Naga Chicken Curry.

prep time

5 minutes

cook time

25 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesChilli RecipesSauce RecipesChicken RecipesBritish Recipes

This has become one of the classics of the British Indian Restaurant scene. Typically, it’s made with Naga Chilli Pickle (with Mr Naga Pickle being the typical one used) as it’s a flavourful pickle and the heat can be controlled (fresh Naga chillies can be very variable in their heat due to season and ripeness when picked). The curry often comes up in the list of really spicy curries; though I personally don’t count it as being that hot (but my curry tolerance is quite high). So this is my take on the original recipe that also adds fresh Naga chillies to make it a bit hotter. I’m using chicken thighs here, but you could substitute the usual curry house meats (beef, lamb, prawn). For a vegetarian version this works well with brinjals (aubergines), paneer or tofu. Typically, this is classed as the second hottest BIR chilli after the ‘widower curry’ (see my FabulousFusionFood’s Guide to the Hottest Curries for a listing of the BIRs’ typically hottest curries).

Ingredients:

500g (1 lb) boneless chicken thighs, cut into bite-sized pieces
1 tbsp Garlic paste
1 1bsp Ginger paste
2-3 small brown onions, chopped
1-2 ripe Tomatoes, finely chopped
2 tbsp Tomato puree or tomato concentrate
1 tbsp Naga chilli pickle (add more or less to your taste)
2 ripe Naga chillies, finely chopped (omit to make this exactly as the restaurants do)
1½ tsp Sea salt (to taste)
1 tbsp Kasuri methi (Dried fenugreek leaves)
375ml (1½ cups) Water (add more as needed), warm
3 tbsp Vegetable oil Or ghee
2-3 Green chillies, cut thin slices
handful of coriander (cilantro) leaves, coarsely chopped

For the Spices:
1 tsp Chilli powder (Kashmiri chilli powder for preference)
1 tsp Turmeric powder
2 tsp garam masala
1 tsp Cumin seeds
5-6 Green Cardamom pods

Britain
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chicken
chillies
curry, BIR, chillies, sauce, chicken
chicken, garlic, ginger, onions, tomatoes, naga chilli pickle, chillies, chilis, fenugreek leaves, vegetable oil, ghee, coriander leaves, cilantro, chilli powder, turmeric, garam masala, cumin, cardamom pods