I have found no definitive way to spell the name of this spicy dish. Regardless, you don’t have to spell it in order to try making it. Be warned, this is a very spicy hot dish so it is not for weaklings. As my father would say, “It will put hair on your chest.” Ladies, I assure you it won’t actually do that, but it will challenge you as to how much heat you can take.
Here is your shopping list:
1 1/2 lbs Chicken, chopped into 1 inch cubes
1 large onion, finely chopped
8 garlic cloves, finely chopped
1 ounce fresh ginger, finely chopped
3 tablespoons vegetable oil
14 ounces canned diced tomatoes
1 tablespoon tomato sauce
1 tablespoon tomato puree
12 dried naga chilies
1 teaspoon cumin, ground
1 teaspoon coriander, ground
3 teaspoons chili powder
1 teaspoon garam masala
How to Make:
With a little oil, fry chicken in pan until light brown. With remaining oil, fry onion, garlic, and ginger until onions get a little brown. In a bowl, mix cumin, coriander, chili powder, and garam masala with a little water until it has a paste consistency. Add spice paste to onions in pan simmering for about 10 min. Add tomatoes (diced, sauce, and puree) to pan continuing to stir mixture. Let simmer while occasionally stirring for 10 minutes. Add chicken to pan, cover, and let sit on low heat for 1 hour.
Alise recommends a gallon of Mango Lassi to cool your mouth. Enjoy!