Naga chicken

How to cook… Naga Chicken

Recipes

Serves 4 as a main dish

Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 tablespoons Naga chilli pickle
• Salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar


How to make it…
1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato and cook for 2 minutes.
7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves.

CHEF’S TIP
If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik

“What are you cooking? Don’t tell me we having another hot curry tonight?” … “Stop naggaing me!”

Where has the gents gone?

2. Reviews (Other UK)

The Spice Lounge, Norwich
(Review by Norwich Curry Club @NorwichCurry) 

The January gathering of the Norwich Curry Club took us to our usual venue of choice in Norwich, The Spice Lounge.

This restaurant was ground-breaking when it opened in Norwich and was a real break away from the traditional Indian restaurants in the city. Upon opening, it had a waterfall feature in its reception, Bollywood films playing on large screens and a funky decor, a far cry from its local rivals. Since then, other restaurants in the city have opened with a view to take its crown. However, its location and very good local reputation has meant that it still remains one of the best Indian restaurants around.

Upon entering this time, we found to our amusement, that there had been a minor refit since our last visit in November, with the biggest change for us, with bladders swollen by four pints of lager, was the relocation of the toilets. Normally, this is a trivial matter, but when nature calls as it so often does as soon as you enter any Indian restaurant, the relocation of the facilities is disturbing. The toilets in fact have not only moved location, they have moved floors, with their relocation being made to the ground floor, which used to be a ‘Mr Ben’ like area where your coats were stored then swiftly returned at the end of the meal before you ventured out into the Norwich streets. Not only have the toilets moved, but they are now even more confusing, with single cubicles for both men and women. So much so, that it became a challenge, with our most inebriated member taking 15 minutes to return from his toilet trip, despite it being a ‘standing up job’ only.

Despite ‘toilet-gate’, the rest of the restaurant has undergone a nice sprucing up, and instead of being placed in our usual ‘noisy corner’ reserved almost exclusively for all male groups, we were placed in the middle of the restaurant on a circular table. This was a welcome move as it gave us a full panoramic view of all facilities, always a winner.

Starters are a non-event for our curry club meetings, and although I do enjoy a Prawn Puree (£3.10) now and then, this is very infrequent. So, it was two poppadoms each (55p each), and then the usual pickle roulette arrived. As per usual, both were excellent, with the poppadoms being crunchy and crisp and the onion salad in particular being very palatable.

The menu has slightly changed, so for three of us, who usually plump for Chicken Jalfrezi (£6.35), decided to try the Naga Chicken with our boiled rice (£1.90). Re-assured by the excellent waiter who recognises us from our many visit that it was “between Madras and Jalfrezi strength”, it was swiftly ordered. It did not disappoint and its deep intense slightly peppery flavour went very well with the Keema Naan (£1.95). Bindi Bhaji (£2.35) was our solitary side order and this was also up to the usual standard.

Two pints later, the conversation had turned to first jobs and career history pre-curry club, which brought out some unusual revelations and amusing stories. It’s safe to say now that anybody wanting their drive tarmacked will now know where to come…

I am not quite sure where our coats are stored now, but they were returned at the end of the night, and for £17 each it was another good trip to The Spice Lounge

The Spice Lounge, 8-10 Wensum Street, Norwich, NR3 1HR Tel: 0163 766602. Open: daily noon-2pm, 6pm-midnight.

The Spice Lounge snapshot

Food ① ② ③ ④ ⑤

Decor ① ② ③ ④

Value ① ② ③ ④

Atmosphere ① ② ③ ④ ⑤

Service and friendliness ① ② ③ ④