Chicken curry in naga style Recipe

Cooking Directions

• STEP 1.In a bowl, marinate chicken pieces with turmeric powder, salt, and lemon juice for 30 minutes.
• STEP 2.Heat oil in a pan and add chopped onions. Cook until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add marinated chicken pieces and cook until they are browned on all sides.
• STEP 5.In a separate pan, dry roast Naga chili peppers and grind them into a fine powder.
• STEP 6.Add the Naga chili powder, turmeric powder, coriander powder, and salt to the chicken. Mix well.
• STEP 7.Pour water into the pan, cover, and simmer for 30-40 minutes until the chicken is cooked through and the flavors are well blended.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Adjust the amount of Naga chili peppers according to your spice tolerance.
• For an extra smoky flavor, you can add a pinch of roasted cumin powder.
• You can also add vegetables like potatoes or bell peppers to the curry for added texture and flavor.

Storage and Serving

• Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the chicken curry with steamed rice, naan, or roti for a complete meal.