This spicy chicken curry is a spice fans dream!
If you like spicy chicken in a fiery hot sauce, this is the recipe you need.
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.
Infuse the cumin seeds in the oil. Add the chopped onions and fry until soft and translucent.
Add the garlic and ginger paste.
Add the naga pickle, curry powder and garam masala.
Add the chicken. Stir well to combine and brown for a couple of minutes.
Add the tomatoes and just enough water to cover and simmer. Tasted it and add some chilli powder.
Sprinkle in the dried fenugreek leaves by rubbing the leaves between your fingers.
Dig in!
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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You can easily make this spicy curry in less than 30 minutes.
Steve
Wednesday 2nd of March 2022
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
Thursday 3rd of March 2022
Sounds perfect! Thanks for letting me know. Dan
Laurence
Saturday 14th of August 2021
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
Sunday 15th of August 2021
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
Bruce
Sunday 25th of July 2021
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
Tuesday 3rd of August 2021
Great to hear. I love Mr Naga. Thanks Dan
Ryan
Wednesday 10th of February 2021
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
Thursday 11th of February 2021
Hi Ryan Yes you could definitely puree the tomatoes after chopping if you like. Thanks Dan
Martina
Saturday 23rd of May 2020
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
Saturday 23rd of May 2020
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