Naga Chilli Chicken : Not for the faint hearted
01/09/14 18:06 Filed in: British - Main
I was challenged to come up with a seriously chilli hot recipe for the Dropzone.
Being a chilli-head, this was not something to be shied away from!
A quick peek on the internet and I got myself a bag of Naga Ghost Chillies. These chillies should come with a health and safety warning as they are off the scale in terms of heat. (1.4 million Scoville, where as a scotch bonnet is 400,000 Scoville).
Believe it or not, I thought I would add some herbs and seasoning to make the kebabs as delicious and tasty as possible.
Frankly, after the first 3 seconds, which I have to say were flavoursome and fruity, the rest became a blur. The heat was mind numbing causing waterfalls of sweat to explode from every part of my body.
I did finish a kebab, but I really would not recommend this recipe, at this chilli heat.
I will make it again, but will use 1/3 of a naga chilli. I will post back with the more palatable results!
for the Naga Chilli Chicken: [serves 2]
§ naga ghost chilli
75 ml water
1 chicken breast
1 - 2 tbsp whisky
1 large plum tomato
1 tbsp dried mint
1 tbsp dried parsley
handful of fresh oregano, chopped
1 tbsp honey
1 red bell pepper
for the Naga Chilli Chicken:
1) Prepare the naga chilli marinade
2) Add the chicken, courgette and belll paper and set aside for a minimum of an hour.
3) Cook under a grill or BBQ for 10 minutes/
4) Turn when golden brown and cook for a further 8-10 minutes, until the chicken is ready
5) Serve immediately and wait for the pain!
Place the dried naga chilli in a bowl
Add the water
Add the chopped plum tomato
Blend to a smooth paste
Add the whisky
Add the honey
Dice the chicken
Add the dried herbs
Add the fresh herbs
Marinade the chicken
Dice the courgette
Add the vegetables to the marinade
Prepare the kebabs - wash your hands thoroughly!
Cook under a grill, on in this case on the BBQ
Turn the kebabs half way
Naga Chilli Chicken kebabs ready to provide pain and hurt!!