If you're a serious spice lover or on a quest to cook a chicken curry with a serious kick, you’re going to love this one. Naga Chicken Curry is bold, fiery, and incredibly aromatic thanks to the use of Naga chillies, in this case using Mr Naga paste. Naga chillies are some of the hottest in the world. This curry, often referred to as a phaal, is popular in Bangladeshi and British curry houses that specialise in intense, chilli-forward dishes, and it’s become a cult favourite among heat-seeking foodies.
About this recipe.
Naga Chicken Curry is a dish that combines tender pieces of chicken with a thick, spicy gravy made from tomatoes, onions, garlic, ginger, and spices—with the unmistakable heat and fruity aroma of the Naga chilli (also known as Bhut Jolokia or Ghost Pepper).
It originates from the northeastern regions of India and Bangladesh, where Naga chillies are cultivated and revered. In UK curry houses, it's a signature "off-menu" curry that’s often made on request and advertised with warnings like “Extremely Hot – Try at Your Own Risk.”
But it’s not just about the heat. Naga chillies have a deep, smoky, slightly sweet and tangy flavour that makes them perfect for rich curries. When balanced with tomatoes, caramelised onions and whole spices, the result is fiery but addictive.
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Ingredients
This is an easy curry to prepare as there aren't a lot of ingredients compared to other curries. I recommend picking up some Mr Naga or another brand of Naga pickle instead of finely chopping fresh naga chillies.
- Onions
- Chicken thighs
- Salt
- Rapeseed (canola) oil or ghee
- Cumin seeds
- Garlic and ginger paste
- Tandoori masala
- Madras curry powder
- Kashmiri chilli powder or spicy red chilli powder
- Passata
- Chicken stock or water
- Mr Naga or similar naga pickle (more or less to taste)
- Kasoori methi (dried fenugreek leaves)
- Fresh coriander (cilantro)
- Juice of one lime
See recipe card for quantities.
Step by step photographs.
In the following step by step photographs, you will see just how easy it is to prepare a naga chicken curry. The amount of each ingredient is listed in the recipe card below.
- Step 1: Blend the onions until you have a smooth onion paste. Set aside.
- Step 2: Heat one tablespoon of ghee in a pan over a medium-high heat. When the ghee is shimmering from the heat, add the chicken pieces in one layer in the pan. If you have a small pan, you might need to do this in batches.
- Step 3: Now add the remaining ghee to the pan and when hot, add the cumin seeds to infuse into the ghee for about 20 seconds.
- Step 4: Pour in the onion paste and sauté for about 7 minutes or until it is just beginning to turn golden. Stir in the garlic and ginger paste followed by the tandoori masala, Madras curry powder, Kashmiri chilli powder
- Step 5: Stir in the passata and naga pickle
- Step 6: Pour in the stock and bring to a simmer. Then add the browned chicken to the sauce.
- Step 7: Cover the pan and let it all simmer over a medium heat for 8 to 10 minutes.
- Step 8: Then remove the lid and let the sauce simmer down to your preferred consistency. Stir in the chopped coriander and season with salt to taste.
- Step 9: Serve with rice, chapatis, parathas or naans. You can always add more naga pickle before serving.
Why You'll Love This Naga Chicken Curry
- It's quick and easy: This easy naga chicken curry can be made in less than 30 minutes.
- Customisable: You can adapt the heat to taste. It doesn't have to be blow your head off hot. The naga pickle you use tastes amazing. It's not all about the spicy heat.
- Meal prep-friendly: Tastes even better the next day and freezes well.
- Other Proteins: You can substitute other proteins for the chicken. Prawns, lamb, beef, paneer all work well. You will just need to adjust the cooking time so that the different ingredients are cooked to your personal preference.
What do you serve with Naga Chicken Curry
This one pan curry is delicious on its own but you might like to try it over steamed Basmati rice or cumin rice. Chapatis and these stove top naans are also a good side.
Variations
There are way to many variations of naga chicken curry to mention them all. Here are a few good ones though:
- Vegetarian/Vegan: Leave out the chicken and add tofu, cauliflower or sweet potato.
- Phal Hot: To make this phall hot, add at least 3 tbsp of naga pickle and more chilli powder.
- Coconut or yoghurt: Coconut milk and/or yoghurt can be added to cool the curry down some and give it a creamier texture.
Equipment You’ll Need
You don’t need specialist equipment, but here’s what helps:
Heavy-bottomed saucepan or kadai – for even heat distribution
Sharp knife and chopping board – for prep
Wooden spoon or spatula – for stirring
Blender or immersion blender – To blend the onions
Gloves (optional but recommended if you are chopping fresh naga chillies)
Lid for your pan – to simmer the curry slowly
Storage and Reheating
In the fridge:
- Cool the curry completely and store in an airtight container. It keeps well for up to 3 days, and the flavours deepen with time.
In the freezer:
- Freeze portions in sealed containers for up to 3 months. Defrost overnight in the fridge. If you intend to freeze the curry, be sure to label and date the containers.
To reheat:
Gently reheat on the stovetop with a splash of water to loosen the sauce. Avoid microwaving without stirring, as the intense heat may create hot spots.
Top Tip
Work ahead! Although this is a quick and easy curry to prepare, you could slow down a bit and let it stew for a while longer. Make it the day before you plan on serving it and the flavours will develop. It will be even better!
Final Thoughts.
Naga Chicken Curry is not your everyday curry! It’s a dish that makes a bold statement. It’s for those who embrace spice and enjoy their spice. While it may not be for everyone, the experience of making and eating this curry is unforgettable. Just a small amount of Naga chilli can transform a regular curry into something extraordinary, with heat that lingers and complexity that surprises.
So, whether you’re a heat-seeking chilli-head or simply looking to challenge your spice tolerance, this Fiery Hot Naga Chicken Curry deserves a spot in your culinary repertoire. If you aren’t a big fan of spicy heat, just add less and give it a try.
Try it, share it (carefully!), and let me know how hot you dared to go!
FAQ
That depends on how much naga chilli paste or chopped naga chillies you use. Just one fresh naga chilli can be too much for most people. I recommend using just half a tablespoon of naga paste or have of one naga chilli if you aren't sure. The curry should be spicy but still enjoyable.
Once a curry is too spicy, it is often very difficult to tone down the heat. This is why I recommend using less and then adding more if you want more heat at the end of cooking. If you have made the curry too spicy, you could stir in some coconut milk or yoghurt which will calm it some.
Yes. Make the curry without adding the naga chillies or chilli paste. Divide the curry into portions and then only add the nagas to the portions for those that want the spicy heat.
Opinions my vary but in my opinion, chicken thighs are the way to go because they have more flavour than breasts. You could also cook this curry with chicken thighs on the bone for more flavour.
Related
I have a lot of Chicken Curries for you to try. That's why I wrote the book The Curry Guy Chicken. Give some of thee a try!
Pairing
These are my favorite dishes to serve with Chicken and Chickpea Curry:
Spicy Naga Chicken Curry
If you like spicy hot curries, this is a good place to start. Even if you don't you should still make this curry adding less of the spicy ingredients like the naga pickle and chilli powder.
Ingredients
- 2 onions, roughly chopped
- 700g (1 1/2 lbs.) skinless chicken thighs - cut into bite sized pieces
- 1 tsp salt
- 3 tbsp rapeseed (canola) oil or ghee
- 1 tsp cumin seeds
- 2 tbsp garlic and ginger paste
- 1 tbsp tandoori masala
- 1 tbsp Madras curry powder
- 1 tbsp Kashmiri chilli powder or spicy red chilli powder
- 400g Passata
- 250ml (1 cup) chicken stock or water
- 1 to 3 tbsp Mr Naga or similar naga pickle (more or less to taste)
- 1 tsp kasoori methi (dried fenugreek leaves)
- Salt and pepper to taste
- 3 tbsp coriander (cilantro) finely chopped
- Juice of one lime
Instructions
- Blend the onions until you have a smooth onion paste. Set aside.
- Season the chicken with the salt and set aside until ready to cook.
- Heat one tablespoon of ghee in a pan over a medium-high heat. When the ghee is shimmering from the heat, add the chicken pieces in one layer in the pan. If you have a small pan, you might need to do this in batches.
- Sear the chicken for 4 minutes on one side and then flip it over to sear the other side for 4 minutes. Transfer the chicken to a plate and set aside. It might not be completely cooked through at this point.
- Now add the remaining ghee to the pan and when hot, add the cumin seeds to infuse into the ghee for about 20 seconds.
- Pour in the onion paste and sauté for about 7 minutes or until it is just beginning to turn golden.
- Stir in the garlic and ginger paste followed by the tandoori masala, Madras curry powder, Kashmiri chilli powder along with the naga pickle.
- Add the browned chicken pieces, passata and stock and bring it all to a simmer. Cover the pan and let it all simmer over a medium heat for about 8 minutes.
- Test for seasoning and 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, parathas or naans.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 979mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 4g
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