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fiery naga chicken curry

Naga Chicken Curry

This intensely spiced naga chicken curry delivers an authentic heat experience with layers of complex flavors. Featuring tender marinated chicken tikka in a rich, aromatic curry base spiked with fiery naga chili pickle, this dish balances extreme heat with fragrant spices and cooling coconut milk.
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Course: Main Course
Cuisine: Indian
Keyword: Curry
Prep Time: 30 minutes
Cook Time: 25 minutes
Marinade: 2 hours
Total Time: 2 hours 55 minutes
Servings: 4
Calories: 385kcal

Equipment

Chopping Board
Chef's Knife
Skillet

Ingredients

For the Chicken Marinade:

  • 4 boneless skinless chicken thighs, cut into pieces
  • 2 tbsp tandoori masala
  • 1 tsp kasoor methi dried fenugreek leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp naga pickle
  • 2 tbsp vegetable oil

For the Curry:

  • 3 tbsp vegetable oil
  • 1 2- inch cassia bark
  • 1 tbsp garlic-ginger paste
  • 1 green chili optional
  • 1 cup Indian hotel curry gravy diluted with 3 tbsp chicken stock
  • 1/2 tsp naga chili pickle
  • 3 tbsp coconut milk
  • 1 tsp jaggery or brown sugar

Instructions

  • Combine chicken pieces with tandoori masala, kasoor methi, salt, naga pickle, and 2 tbsp oil. Marinate for at least 2 hours or overnight.
  • Cook marinated chicken pieces in a hot pan until lightly charred and cooked through. Set aside.
  • Heat 3 tbsp oil in the same pan over medium heat. Add cassia bark and let it sizzle for 30 seconds.
  • Add garlic-ginger paste and green chili. Sauté for 1-2 minutes until fragrant.
  • Pour in the diluted curry gravy and bring to a simmer. Cook for 5 minutes.
  • Add the cooked naga chicken tikka, naga chili pickle, coconut milk, and jaggery to the pan.
  • Simmer for 10-15 minutes until chicken is tender and sauce has thickened to desired consistency.
  • Taste and adjust seasoning as needed. Serve hot with basmati rice or naan.

Notes

Naga pickle is extremely hot - start with less and add more gradually to taste
Indian hotel curry gravy can be found at specialty stores or made from scratch using onions, tomatoes, and spices
Substitute jaggery with brown sugar or palm sugar if unavailable
For extra heat, add more naga pickle in the final step
The curry tastes even better the next day as flavors develop
Keep dairy products nearby when serving - this curry packs serious heat
Cassia bark can be substituted with cinnamon stick if needed

Nutrition

Calories: 385kcal | Carbohydrates: 8g | Protein: 32g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 680mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g