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A fiery and aromatic chicken curry from Nagaland, packed with the pungent flavor of fermented bamboo shoot and the intense heat of Raja Mircha (ghost pepper). This rustic, soulful dish is a true taste of Northeast India.
Prepare Aromatics and Chicken
Sauté the Base
Sear the Chicken
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A fiery and aromatic chicken curry from Nagaland, packed with the pungent flavor of fermented bamboo shoot and the intense heat of Raja Mircha (ghost pepper). This rustic, soulful dish is a true taste of Northeast India.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 249.46 calories per serving with 30.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
For a more traditional Naga flavor, add a few pieces of smoked pork along with the chicken. Alternatively, add a tiny drop of liquid smoke towards the end of cooking.
To reduce the intense heat, use only half a Raja Mircha and be sure to remove all the seeds. You can also substitute it with a less spicy variety of green chili.
Replace the chicken with an equal weight of firm tofu, assorted mushrooms (like shiitake and oyster), or boiled potatoes. Adjust the simmering time accordingly.
Packed with ginger, garlic, and turmeric, which are known for their immune-supporting, antiviral, and anti-inflammatory properties.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
The capsaicin from the fiery Raja Mircha (ghost pepper) can provide a temporary boost to your metabolism and may aid in calorie burning.
Raja Mircha, also known as Bhut Jolokia or Ghost Pepper, is one of the world's hottest chili peppers, native to Northeast India. Its heat is intense but also fruity and flavorful. If you can't find it, you can substitute with Habanero or Scotch Bonnet peppers, but use them cautiously as the flavor profile will be slightly different.
Fermented bamboo shoot has a strong, pungent, and sour taste. You can find it in jars or vacuum-sealed packs at most Asian supermarkets, specialty online food stores, or stores that specifically stock ingredients from Northeast India.
Yes, it can be a healthy dish. It's high in lean protein from the chicken and rich in antioxidants and anti-inflammatory compounds from the ginger, garlic, turmeric, and chili. It is naturally gluten-free and dairy-free. The main consideration is the high spice level, which may not be suitable for everyone.
One serving of this Naga Chicken curry contains approximately 350-450 calories. The exact number can vary based on the cut of chicken used (with or without skin) and the precise amount of oil.
Authentic Naga chicken curry is traditionally thin and soupy, designed to be mixed with rice. While you can reduce the gravy by simmering it uncovered for longer, it is not recommended to add thickening agents like cornstarch or flour as it would compromise the dish's traditional character.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.