A traditional naga style chicken which is zero oil and prepared with a handful of ingredients with simple cooking techniques. Chicken is cooked with dry bamboo shoot which is the key ingredient along with dry red chillies, ginger garlic and flavored with mongmong jang aka mejenga seeds, a variety of sichuan peppercorn.

Chicken cooked with dry bamboo shoot is an absolutely favourite of the nagas. It is a very simple and super easy recipe. You have the ingredients in hand and you’ll master it in jiffy. It is a perfect side dish with lovely flavors. The unique and amazing aroma coming out of the dry bamboo shoot and the magical sichuan peppercorns is just divine and to die for.

Naga cuisine use dry bamboo shoot as a key ingredient in dishes cooked with fish, chicken, pork, beef or other meats. Dry bamboo shoot enhances and intensifies the flavour of the dishes.

Chicken with dry bamboo shoot is one of the most favourite and a very popular naga delicacy. This dish is savored in many Naga household.


The sun dried fermented bamboo shoots are known as dry bamboo shoot. We have 2 different variety of bamboo shoot that are used in Naga cooking. One is a minced variety and the other is shredded variety which looks like long strings of thread. For the minced variety, the extract aka juice or water of fermented bamboo shoot are squeezed off nicely before sun dried. For the shredded variety they are just shredded into thin strings and sun dried.

These fermented bamboo shoots are then dried under the sun to dehydrate all the moisture from the shoots. Once they are completely dried they are packed in air tight container and stored for months to even years. This way the bamboo shoots are ultimately preserved so that this comes in handy and savored during the off season.

Dry bamboo shoot is a traditional Naga delicacy and a key ingredient in many North East delicacy. It is adored by almost all north easterners. They are used as a delicacy for many of the Naga recipes. Most Naga dishes are cooked with dried fermented bamboo shoot, fresh fermented bamboo shoot and bamboo shoot extract to add tangy meaning sour to the dishes; be it vegetarian or non-vegetarian dishes. In olden days tomatoes were never used, with time we started using tomato in few dishes.


● Chicken – Used boiler chicken but country chicken aka local chicken works best and more delicious and healthier.

● Ginger & Garlic – Always use ginger and ginger freshly grounded. We dont use store bought ginger garlic in any of Naga cooking. The ginger garlic is coarsely grounded just to open the flavor. Need not ground them into paste.

● Dry Bamboo Shoot – I have used the minced variety of dry bamboo shoot. You can use the shredded dry bamboo shoot. Dry bamboo shoot is the hero of this recipe which makes the dish very flavorful and delicious. It enhances the flavor of the dish and makes it very aromatic.

● Mongmong jang / Sichuan peppercorns – Mongmong jang is from Ao dialect, it is also commonly known as mejenga seeds. It is a variety of Sichuan peppercorns which is widely used as a herb in Naga Cuisine.

● Dry Red Chillies – I have used the local dry chillies which is soaked in hot water for sometime and then coarsely ground. You can use the local homemade chilly powder on place of it.

● Salt – No dish is complete without adding salt. Use as per your taste.

● Water – Very minimum water is required in this dish as the chicken doesn’t require much time to cook and moreover it is a dry dish which is had as a side dish hence less water required.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.


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All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So let’s get started with the recipe. Below is the video of the recipe. Do watch and share your feedbacks. Furthermore if you haven’t subscribe to my channel please do, it will motivate me to come out with more videos for my readers. So please like, subscribe and share!


● This dish taste best with country chicken/local chicken.

● Use chicken with bone.

● Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.

● Do not over cook the chicken.

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Serves: 3

Ingredients to make chicken with dry bamboo shoot:

500-600 gms chicken
3-4 tbsp dry bamboo shoot
2 inches ginger
8-10 garlic
10 dry red chillies
1 tbsp mongmong jang / sichuan peppercornsSalt to taste
Water as required

Step by step picture instructions on how to make chicken with dry bamboo shoot:

Soak the dry red chillies in little hot water and ground them coarsely. Soaking helps to ground the chillies easily. Set aside.

In a tawa dry roast the dry bamboo shoot for a min or two untill it starts aromatic but be careful not to burn them. Set aside.

In a pan add in the chicken, roasted dry bamboo shoot, ground red chillies and salt. Mix them well together.

Cover the pan and cook in low heat for about 10 minutes.

Stir the chicken in between the cooking to prevent from burning and even cooking.

Add 1 cup of water, cover back the pan and cook till the chicken is cooked and water is evaporated completely.

Add in the ground ginger garlic and dry roasted crushed sichuan peppercorns.

Mix well and cook for 2-3 minutes and take off the heat.

Your delicious and flavorful chicken is ready to be served. Enjoy it as a starter or side dish with your meals.

Well, if you make this easy and simple naga chicken with dry bamboo shoot, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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