hi mr madras
try following bruce edwards chicken chilli masala but using bangladeshi naga chillies instead if using normal green chillies also use it whole and unless you have a very high chilli tolerance to heat then remove the chilli at the end of cooking. i have had a chicken tikka naga which on the menu was described as a real alternative to a vindaloo i did not find any sign of the chilli anywhere in the curry with a scoville score of over 800,000+ you can see why. i saw a quite recent interview of jamie oliver and he was talikng about the dorset nagas and said why people want to take pills on a night out when if they tried eating these chillies then they would not need the pills they would be tripping all night. i remember my wife saying about the local indian restaurant used to sell it ( a chicken naga that is) many years and change of hands ago not many places do cook anything hotter than a phall nowadays shame though.

happy regards
gary

I know it's an old post, and not sure of your location, but Thames Tandoori just out the front of Waterloo (London) station, and I had a Chicken Sylhet in the gandhi in Portsmouth, also based on the Naga chillies. Both extremely nice, the London version being the hotter of the two, but both awesome.

Chicken Naga Phall Recipe

Ingredients:

    * 800g Diced Chicken, breast or dark meat as you prefer
    * 1 Cup/300ml Water or Chicken Stock
    * 2 Small white onions finely chopped
    * 2 Teaspoons Ginger Puree
    * 2 Teaspoons Garlic Puree
    * 200g Butter Ghee
    * 1 Teaspoon Turmeric Powder
    * 4 Teaspoons Mild Curry Powder
    * 8 Teaspoons Chilli Powder
    * 1 Teaspoon Garam Masala Powder
    * 1 Teaspoon whole Sizzling Seeds
    * 4 Dried Naga chillies Crushed in a plastic food bag
    * 100ml Natural Yogurt
    * 1 Tin Chopped Tomatoes
    * 2 Tablespoons Tomato Puree
    * 200ml Pureed Onion
    * Slices of fresh Habanero or Scotch Bonnet Chillies (or Fresh nagas if you can get them) to garnish