Fiery Chicken Naga Phall
Indian Recipes

Fiery Chicken Naga Phall

On the Hob
serves 4

This fiery chicken naga phall is deliberately intense: tender chicken simmered in a thick tomato, onion and chilli sauce with the sharp, fruity heat of naga chilli.

It is not a gentle curry. Keep the rice, yoghurt or naan close by, use gloves when handling naga chilli, and reduce the chilli quantity if you want the flavour without the full phall-level burn.

CurryDinnerMainSpicyHigh-Protein
15 mins prep40 mins cook55 mins total

  1. 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.

  2. Stir in the garlic, ginger, green chillies and naga chilli paste. Cook for 1 minute, keeping your face away from the steam.

  3. 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.

  4. 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.

  5. 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.

  6. Finish with lemon juice, adjust the salt and rest for 3 minutes. Scatter with coriander and serve with rice, naan or cooling yoghurt.

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