Name: Fiery Chicken Naga Phall
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700g chicken thigh fillets, cut into bite-size pieces; 2 tbsp Vegetable Oil; 2 onion, finely chopped; 4 Garlic, crushed; 1 tbsp fresh ginger, grated; 1-2 tsp naga chilli paste, or to tolerance; 2 green chillies, finely sliced; 2 tbsp tomato puree; 400g tin tinned tomatoes; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 1 tsp Chilli Powder, hot, optional; 150ml chicken stock, hot; 1 tbsp Lemon juice; small handful fresh coriander, chopped; to taste salt

Method

15 mins prep40 mins cook55 mins total

Heat the oil in a wide heavy pan over a medium heat. Add the onions with a pinch of salt and cook for 10-12 minutes until soft, golden and starting to darken at the edges.
Stir in the garlic, ginger, green chillies and naga chilli paste. Cook for 1 minute, keeping your face away from the steam.
Add the cumin, coriander, turmeric, garam masala and chilli powder if using. Stir for 30 seconds, then add the tomato puree and cook until it darkens slightly.
Add the chicken and turn it through the spice base until every piece is coated. Cook for 5-6 minutes until the outside is sealed.
Pour in the tinned tomatoes and hot stock. Simmer uncovered for 22-28 minutes, stirring often, until the chicken is cooked through and the sauce is thick and glossy.
Finish with lemon juice, adjust the salt and rest for 3 minutes. Scatter with coriander and serve with rice, naan or cooling yoghurt.