Generally the Naga Chicken we eat in restaurants or the Nagaland House has very little curry, but it is concentrated flavour. This is taken with rice and boiled dal.
The secret ingredient. You need this for both the fire and the taste.
Marinate chicken with bones, for about an hour, in vinegar, chopped garlic, chopped ginger, crushed pepper and salt.
French beans
Chopped onions, chopped garlic and fermented bamboo shoot.
Shred the bamboo shoots, and cut the beans into 50mm pieces.
Use a couple of table spoons of oil. I use cold pressed mustard oil.
Fry the onion and garlic for about a minute on medium heat.
Add the beans, bamboo shoots and chicken
Cook on medium to low heat, stirring constantly to prevent pieces sticking to the pan.
Once the chicken starts browning, add water a bit at a time, and let the chicken simmer till the oil and herbs are absorbed by water. You can add green chilies at this stage, so that it remains crisp.
Finished. Test the chicken by piercing with a sharp fork. It should be soft.
Serve with boiled dal and rice.
The secret ingredient. You need this for both the fire and the taste.
Marinate chicken with bones, for about an hour, in vinegar, chopped garlic, chopped ginger, crushed pepper and salt.
French beans
Chopped onions, chopped garlic and fermented bamboo shoot.
Shred the bamboo shoots, and cut the beans into 50mm pieces.
Use a couple of table spoons of oil. I use cold pressed mustard oil.
Fry the onion and garlic for about a minute on medium heat.
Add the beans, bamboo shoots and chicken
Cook on medium to low heat, stirring constantly to prevent pieces sticking to the pan.
Once the chicken starts browning, add water a bit at a time, and let the chicken simmer till the oil and herbs are absorbed by water. You can add green chilies at this stage, so that it remains crisp.
Finished. Test the chicken by piercing with a sharp fork. It should be soft.
Serve with boiled dal and rice.
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