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
- 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
- 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.