This spicy chicken curry is a spice fans dream!
I love the flavour of naga chilies. They are very hot though, so be careful if you've never cooked with them.
I'm assuming you know and love naga curries which is why you're reading this spicy chicken recipe in the first place. I sure do.
All you need to remember if you are a naga novice is that you are in control of how spicy your curry is.
Fresh naga chillies vs. Mr Naga Pickle.
Usually at curry houses, Mr Naga pickle is the one they use. Not only is it really good but chefs know what they're getting when they use it. The spiciness and flavour are always the same.
That can't be said about fresh naga chillies as their heat and flavour vary depending on the season. Mr Naga pickle (I am not affiliated with the company in any way but do receive a few pennies if you click the link) has a fantastic flavour and heat.
There are many other excellent naga pickles out there. A quick search online will find you what you're looking for. In areas where naga pickle isn't available, you could also use spicy scotch bonnet or Carolina reaper pickles in this spicy chicken recipe.
Fresh naga chillies and/or scotch bonnet chillies could be finely chopped and used instead. Just don't touch you sensitive regions. You wish you hadn't.
How do I adjust this recipe to taste.
It is always a good idea to start with a little chilli and then spice it up more if needed. Once your spicy chicken curry is too hot, it is difficult to cool down.
Get to know the other ingredients too. Knowing their flavour will help you decide if you want to omit, add more or less of them for your own personal preferences.
Any chicken curry can be made into a spicy chicken curry. Add some naga pickle to these...
- Murgh (chicken) Malai
- My 'go to' chicken curry
- Cumin Chicken Curry
- Goan Chicken Xacutti
- Bengali Chicken Curry
- Sri Lankan Black Pepper Chicken Curry
- Peshwari Turkey (or chicken) Curry
- Chicken Keema Aloo
- Butter Chicken
International & UK Orders
Spicy Naga Chicken Curry
Ingredients
- 700g (1 1/2 lbs.) skinless chicken thighs - cut into bite sized pieces
- 3 tbsp rapeseed (canola) oil
- 1 tsp cumin seeds
- 2 onions - finely chopped
- 2 tbsp garlic and ginger paste
- 400g (about 3 large tomatoes) diced
- 1 tbsp Mr Naga or similar pickle (more or less to taste)
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp Kashmiri chilli powder (optional)
- 1 tsp kasoori methi (dried fenugreek leaves)
- Salt and pepper to taste
- 3 tbsp coriander (cilantro) finely chopped
- Juice of one lime
Instructions
- Heat three tablespoons of oil in a large pan or wok.
- Add the cumin seeds and let them infuse into the oil for about 30 seconds.
- Throw in the chopped onions and fry for about 5 minutes until they are soft and translucent.
- Add the the garlic, ginger and fry for another 30 seconds.
- Stir in the naga pickle, garam masala and curry powder and stir well to combine.
- Add the chicken pieces and brown them in the onion mixture for a couple of minutes and then top with the chopped tomatoes and just enough water to cover.
- Simmer until the chicken is cooked through and continue cooking until you are happy with the consistency of the sauce. I cook mine for about 15 minutes. You can always add more water if it is looking too dry.
- Test for seasoning. I added a little Kashmiri chilli powder which gave the curry a nice red glow and turned the zing to a zap.
- Season with salt and pepper to taste and sprinkle the kasoori methi over the top.
- Garnish with the coriander and squeeze the lime juice over the top to serve.
- This recipe is great served with simple white Basmati rice.
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Calogero Mira says
And, ehm, if I don't live in the UK and don't have cheddar cheese? Any other cheese?
Dan Toombs says
Any soft mild cheese will do the job. Good luck Calogero!
Jason crotty says
Full of heat and packed with flavour, this dish went down so well with all my guest when served it was the first one all gone, which surprised me for a hot curry. Great work dan
Dan Toombs says
Thanks Jason! Really glad it worked out for you.
Dan
Mick says
Hi dan
Can use naga chilli powder instead and if so how much?
Cheers
Mick
Dan Toombs says
Hi Mick
That is a difficult one to answer as it is a personal thing. I recommend adding just a little naga chilli powder at the beginning. Then add a little at a time at the end until you are happy with the heat level. Good luck.
Dan
Paul Randall says
I use 2 teaspoons of ghost naga chilli powder to make 8 small portions of curry.
Very nice but don't breathe in while opening the powder or you will be barking your head off for the next 30 seconds !!
Chris says
At what point do you add the tomatoes Dan? I assume the sauce is tomato-based and thickens as it cooks?
Dan Toombs says
Hi Chris
Thanks for noticing that I left that step out. All fixed now.The sauce will thicken as it cooks. If you prefer a thinner sauce, add more water or stock. Just a little though.
Thanks
Dan
Phil says
Superb, better than our takeaways, and full flavoured, not toned down.
Dan Toombs says
Thanks very much, glad you enjoyed it.
Dan
Ritu says
What exactly is a curry powder? In indian terms we use the term curry for any food with gravy and ee use different spices to make different curries. Please advice. Thanks
Dan Toombs says
Hi Ritu
Curry powder is like a garam masala but slightly different. I make many different kinds for British Indian curries. It is also widely available in the shops here in the UK.
Thanks
Dan
Nick says
Does this recipe produce the smokey flavour I've become used at the Indian restaurants I frequent...???
Thanks in advance...
Nick
Dan Toombs says
It can Nick. The smoky flavour comes from a good charcoal burning tandoor or grill. Barbecue the chicken and add it to the sauce. You'll get that flavour.
Thanks
Dan
ella says
im using it for a school project and it sounds fab!!!
thanks dan!!!!
Dan Toombs says
Great to hear Ella. Hope you like it.
Dan
Liz Spence says
We now live in New Zealand and miss British Indian Curries so much. You can't get naga chillies over here, much to my husbands disappointment, so I'm having to grow my own! I'm so looking forward to making this dish once the chillies are grown. Your app is fantastic too for us, I've learnt so much on something we took for granted popping to the local takeaway back in the UK!
Dan Toombs says
Thank you very much Liz. I'm glad you are enjoying the app and this site. Good luck with the home grown nagas. Sounds amazing!
Cheers,
Dan
Sam says
Hi can you use dried chilli's?
Dan Toombs says
Hi Sam
You can. It would work well but it won't taste at all the same.
Thanks,
Dan
Martina says
Hello:), thanks for great recipe with pics and precise instructions. I have tried it as i do miss british naga curry since i left UK and any curry in Germany just does not taste the same. Result? Taste is good, but it is not red as in the pics (which i am sad about) and also fruity taste of naga is not so strong as i would expect..cumin taste is too strong, though. Maybe i use wrong type of cumin...hmmm. Any ideas? 🙂 And how to make it more red? Tomatoe paste or more chilli powder? Thanks for answer...and have a good day:)
Dan Toombs says
Hi Martina
Thanks for your message. I have to admit that I tend to use quite a lot of chilli powder, making my curries more red. If you can stomach more chilli powder then use more to make it more red. Use less cumin I would say next time as it is not a taste that everyone likes a lot of.
Dan
Ryan says
Hi Dan. Firstly thanks for the recipe - this is my favourite curry and I've just had some Mr Naga delivered! Just wondered if you would puree the tomatoes after chopping? The one in the photo looks quite smooth at that point. Thanks!
Dan Toombs says
Hi Ryan
Yes you could definitely puree the tomatoes after chopping if you like.
Thanks
Dan
Bruce says
This was amazing. I used twice the amount of Mr Naga and it really hit the spot, some smoked paprika for smokiness and a deeper red colour. Recommending you to all my friends.
Dan Toombs says
Great to hear. I love Mr Naga.
Thanks
Dan
Laurence says
Hi Dan. Have 3 of your books, red, blue and curry bible.
Just wondering on this naga recipe, I'd rather a more smoother sauce so could I use passata instead of the chopped tomatoes? Or a tin of cherry tomatoes as i find they have a more richer taste? Or even puree them! Or would it become too tomatoey! If that's a word! Thanks
Laurence
Dan Toombs says
Thanks for buying my books. Yes, you could definitely use passata or a tine of cherry tomatoes if that is what you have on hand.
Dan
Steve says
Just finished it ......wow...... spot on.
Mr Nagga has been a favourite of mine for years.
Next time around, after reading Nicks comment ....AND being lucky enough to have a charcoal tandoor......need I say more?
I halved the recipe as it was only for myself. All washed down with a chilled glass of salt lasse.
Perfect
Dan Toombs says
Sounds perfect! Thanks for letting me know.
Dan