Wungwut Ngam

Wungwut Ngam
Wungwut Ngam

Wungwut Ngam, pronounced as ‘wungwut nam‘ or chicken with rice flour, is a delicacy from the Indian state of Arunachal Pradesh. Here the traditional method involves roasting of rice and grinding to a fine powder, however here I have dry roasted rice flour as a quick fix. Combined with basic spices, this recipe is light on the palate and a perfect exotic diversion to your chicken cravings on a warm winter weeknight!
The simple texture and yet complex delicacy from the north-eastern Indian state is a beautiful take on a chicken recipe, with the key ingredient being roasted rice flour which coats the chicken to give a crispy exterior and a juicy interior. Try this exotic affair this week and tell me about it!

Serves 2-3
750g chicken, medium cut
4-5 tbsp roasted rice flour
2 tsp turmeric powder
Salt to taste
2 tbsp olive oil
4 black peppercorns
6-8 medium onions, finely sliced
2 tbsp ginger-garlic paste
2 green chillies

Step 1: Marinate the chicken with 1 tsp turmeric powder, 2 tbsp roasted rice flour, and 1/2 tsp salt. Set aside for at least 2 hours.
Step 2: In a pan, heat olive oil. On medium flame, add black peppercorns and the sliced onions and stir for a few minutes. Add 1 tsp turmeric powder and salt to taste.
Step 3: Once the onion changes colour, add ginger-garlic paste and mix well.
Step 4: Next add the chicken and stir on high flame. Lower the heat and cover and cook till the chicken begins to change colour.
Step 5: Now mix 2 tbsp roasted rice flour in 1/2 cup of water so that no lumps are formed. Set aside.
Step 6: Check on the chicken if done. Add water to make a light consistency. Once the gravy starts to boil, add the slurry of Step 5. Mix.
Step 7: Cover and cook for 15-20 minutes. Check and adjust seasoning. Garnish with slit green chillies, serve hot!

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