Nagaland Chicken Naga Style Ghost Pepper

Method

1. 1

   SAFETY FIRST with ghost pepper: Bhut Jolokia (Raja Mirchi) is one of the hottest chillies on earth. Wear gloves when handling. Do not touch your face or eyes. Even fumes from cooking ghost pepper can irritate eyes — open a window. For those with low heat tolerance, use 1/4 of one ghost pepper or substitute with 4 to 5 regular dried red chilli.

2. 2

   Brown the chicken: Heat oil in a heavy pot on medium-high. Add chicken pieces. Brown on all sides for 5 to 6 minutes. Remove and keep aside.

3. 3

   Cook onion: In the remaining oil cook finely chopped onion for 8 minutes until golden.

4. 4

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

5. 5

   Add ghost pepper: Add the slit ghost pepper carefully. Stir 30 seconds. Do not press or squeeze the pepper — the seeds and oil inside are the most concentrated heat source.

6. 6

   Add turmeric: Add turmeric. Stir 30 seconds.

7. 7

   Return chicken: Add the browned chicken pieces. Stir to coat with the spiced onion mixture.

8. 8

   Add minimal water: Add just 1/4 cup water. Naga chicken preparations are typically dry or semi-dry — not heavily sauced. Add salt.

9. 9

   Simmer covered: Bring to a boil. Cover and cook on low heat for 20 minutes until chicken is completely cooked through.

10. 10

    Uncover and serve: Remove lid. Cook 3 minutes to reduce any remaining liquid. Garnish with spring onions. Serve with steamed rice. Warn guests about the heat level.

11. 11

    Note: The Raja Mirchi (Bhut Jolokia) is native to northeastern India — particularly Nagaland, Assam and Manipur — and was verified as the world's hottest chilli by Guinness World Records in 2007. In Naga culture, eating and tolerating high levels of chilli heat is a matter of cultural pride. Ghost pepper chicken is made at home by Naga families where the entire family eats at the same heat level from childhood. For non-Naga visitors, significant caution and quantity reduction is strongly advised.