Naga Style Chicken Curry
An authentic non-vegetarian recipe from Nagaland, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
700g Chicken (bone-in, cut into pieces)
3piece Naga king chilli (raja mircha) or dried red chillies
150g Onion
6piece Garlic cloves
15g Fresh ginger
150g Tomatoes
50g Fermented bamboo shoots (optional)
3g Turmeric powder
40ml Mustard oil or sesame oil
8g Salt
400ml Water
15g Coriander leaves
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean and wash the chicken pieces thoroughly. Pat dry and set aside.
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Roughly chop the onion, garlic, and ginger. Slit the Naga king chillies (use with caution — they are extremely hot; use fewer or substitute with milder dried red chillies for less heat).
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Heat oil in a heavy-bottomed pot over medium-high heat. Add the chicken pieces and sear for 4–5 minutes per side until golden brown. Remove and set aside.
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In the same oil, add chopped onion and cook for 6–7 minutes until golden.
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Add garlic, ginger, and Naga chillies. Sauté for 2–3 minutes until fragrant.
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Add chopped tomatoes and cook for 5 minutes until they break down.
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Add turmeric powder and stir well.
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Return the seared chicken to the pot. Add fermented bamboo shoots if using — they add a distinctive sour, smoky flavour characteristic of Naga cooking.
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Add 400 ml of water and season with salt. Bring to a boil.
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Reduce heat, cover, and simmer for 20–25 minutes until the chicken is cooked through and tender and the gravy has reduced to a medium consistency.
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Garnish with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Naga cuisine is known for its bold, fiery flavours — the Naga king chilli (bhut jolokia) is one of the hottest chillies in the world; handle with gloves and adjust quantity to your heat tolerance.
Naga cooking is intentionally simple with minimal spices — the heat of the chilli and the smokiness of fermented bamboo shoots are the defining flavours.
Fermented bamboo shoots (akhuni or soibum) add an authentic sour, funky depth; if unavailable, a squeeze of lemon juice at the end approximates the sourness.
Do not add garam masala or complex spice blends — Naga curry is deliberately rustic and relies on fresh ingredients and chilli heat.
About This Dish
Naga Style Chicken Curry is a traditional non-vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Naga cuisine is known for its bold, fiery flavours — the Naga king chilli (bhut jolokia) is one of the hottest chillies in the world; handle with gloves and adjust quantity to your heat tolerance. - Naga cooking is intentionally simple with minimal spices — the heat of the chilli and the smokiness of fermented bamboo shoots are the defining flavours. - Fermented bamboo shoots (akhuni or soibum) add an authentic sour, funky depth; if unavailable, a squeeze of lemon juice at the end approximates the sourness. - Do not add garam masala or complex spice blends — Naga curry is deliberately rustic and relies on fresh ingredients and chilli heat.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium