Naga-style Spicy Chicken Fry

Ingredients

In this Naga-style adaptation, the traditional Chicken Maryland is transformed into a spicy delight by incorporating Naga chili peppers, a staple ingredient in Naga cuisine. The marinade and batter are also infused with Naga spices, giving the dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Chicken Maryland, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 4 Naga chili peppers, finely chopped 4 Naga chili peppers, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, chopped Naga chili peppers, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   In a separate bowl, prepare the batter by combining all-purpose flour, rice flour, baking powder, and a pinch of salt. Gradually add water to make a thick batter.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Dip each marinated chicken piece into the batter, ensuring it is well coated, and carefully drop it into the hot oil.
5. 5.
   Fry the chicken pieces until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
6. 6.
   Serve the Naga-style Spicy Chicken Fry hot and enjoy the fiery flavors.

Treat your ingredients with care...

• Naga chili peppers — Handle with caution as they are extremely spicy. Adjust the quantity according to your spice tolerance.
• Ginger-garlic paste — You can make your own paste by blending equal parts of fresh ginger and garlic with a little water.

Tips & Tricks

• For an extra kick, add a few drops of Naga chili sauce to the marinade.
• If you prefer a milder version, remove the seeds from the Naga chili peppers before chopping.
• Serve the Naga-style Spicy Chicken Fry with a side of fresh cucumber slices and a squeeze of lemon for a refreshing contrast to the heat.
• Adjust the thickness of the batter by adding more or less water, depending on your desired level of crispiness.
• Experiment with different Naga chili pepper varieties to explore varying levels of spiciness.

Serving advice

Serve the Naga-style Spicy Chicken Fry as a main course with steamed rice or as an appetizer with a tangy tomato chutney for dipping.

Presentation advice

Arrange the crispy chicken pieces on a platter, garnish with fresh coriander leaves, and sprinkle some finely chopped Naga chili peppers on top for an eye-catching presentation.