Recipe
Fiery Chicken Naga Phall
A brutally hot chicken naga phall with a thick tomato and chilli sauce, built for serious curry heat lovers.
Chicken Tikka Bhuna
On the Hob
serves 4
This chicken tikka bhuna keeps the sauce deliberately thick and glossy, so the spiced onion and tomato base clings to the chicken rather than turning into a loose curry.
A quick yoghurt marinade gives the chicken flavour before it hits the pan, then the sauce is reduced until rich enough to serve with rice, naan or chapatis.
45 mins prep35 mins cook1 hr 20 mins total
Mix the chicken with yoghurt, garam masala, cumin, paprika, lemon juice and a pinch of salt. Leave for at least 30 minutes.
Heat the oil in a wide pan. Add the onions and cook for 10-12 minutes until soft, golden and starting to catch at the edges.
Stir in the garlic, ginger and tomato puree, then cook for 2 minutes until the paste darkens slightly.
Add the marinated chicken and cook for 6-8 minutes, turning until the pieces are sealed and coated in the onion base.
Add the tinned tomatoes and chilli if using. Simmer uncovered for 18-22 minutes, stirring often, until the chicken is cooked and the sauce is thick.
Taste for salt, scatter with coriander and serve hot.
Keep cooking
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