Ingredients
- 750 g chicken (curry cut, skinless)
- 2 medium onions, sliced
- 4 tomatoes, chopped
- 6 cloves garlic
- 1 inch ginger
- 8 Naga chilies (or adjust to spice level, can mix fresh/dry)
- 1 tsp turmeric powder
- 2 medium potatoes (optional, cubed)
- 2 tbsp mustard oil (or refined oil)
- Salt to taste
- Fresh coriander leaves for garnish
Directions
Naga Style Chicken Curry is a traditional and fiery dish originating from the northeastern state of Nagaland in India. Known for its bold flavors and rustic simplicity, this curry showcases the region’s signature use of Naga chilies, which are among the hottest in the world, combined with fresh ginger, garlic, and ripe tomatoes. The dish is deeply rooted in tribal culinary traditions, where minimal ingredients are transformed into a hearty, aromatic meal through careful cooking techniques.
Unlike typical Indian curries that rely on heavy cream or complex spice blends, Naga chicken curry emphasizes fresh, local ingredients and slow cooking to bring out the natural flavors. The chicken is cooked until tender in a semi-thick, reddish-brown gravy, often accompanied by earthy notes from mustard oil and optional additions like potatoes, bamboo shoots, or fermented soybeans (axone) for authenticity.
This curry is best enjoyed with steamed rice, which balances the intense spiciness of the dish. Its combination of heat, aroma, and rustic charm makes it a favorite for those seeking an authentic taste of Nagaland. Perfect for home cooks looking to experiment with tribal Indian cuisine, Naga Style Chicken Curry delivers a bold, flavorful, and unforgettable culinary experience.
Here’s an approximate nutrition breakdown for a serving of Naga Style Chicken Curry (based on 1 serving out of 4 portions, cooked with mustard oil, chicken, and spices):
| Calories | 320 kcal |
| Protein | 27 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Cholesterol | 95 mg |
| Sodium | 720 mg |
⚡ Notes:
If you add potatoes, carbs will increase by ~8–10 g per serving.
Using refined oil instead of mustard oil slightly reduces flavor but lowers strong pungency.
This curry is high in protein and has moderate healthy fats.
The nutrition information provided is an estimate for informational purposes only. Actual values may vary depending on ingredient brands, portion sizes, and cooking methods. Always consult a healthcare professional or nutritionist for dietary advice.
Steps
1 Done | Make the chili pasteGrind the Naga chilies, ginger, and garlic with a little water into a coarse paste. |
2 Done | Sauté baseHeat mustard oil until lightly smoking. Add onions, sauté until golden. |
3 Done | Cook masalaAdd tomatoes and the chili-ginger-garlic paste. Fry till oil separates and masala is fragrant. Add turmeric and salt. |
4 Done | Add chickenToss chicken pieces into the masala, coat well. Cook on medium heat for 8–10 minutes, stirring. |
5 Done | Simmer curryAdd 2–3 cups hot water (adjust for consistency). Add potatoes (if using). Cover and simmer 25–30 minutes until chicken is tender. |
6 Done | Finish & serveAdjust salt, garnish with coriander. Serve hot with plain rice. |
7 Done | TipsTraditionally, Nagas keep it simple: no heavy spices, the flavor mainly comes from Naga chili, ginger, garlic, and tomatoes. You can add axone (fermented soybean) or bamboo shoot for a more authentic taste variation. If Naga chilies are too hot, mix with Kashmiri red chili for color and balance. |
