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Naga Chicken Tikka Curry is a spicy and delicious dish that will excite your taste buds. I can’t wait to tell you more about this meal, which has marinated chicken tikka chunks cooked in a thick sauce that has been spiked with the powerful heat of Naga chili peppers.
Marinating the chicken in a mixture of yogurt, ginger, garlic, and a number of spices—including turmeric, cumin, and coriander—is the first step in making Naga Chicken Tikka Curry. After marinating, the chicken is cooked to perfection and flavored with smoke by grilling or roasting it.
At the same time, garlic, ginger, tomatoes, and onions are sautéed until aromatic and softened to make a curry foundation. Intensely spicy and fragrant, this sauce is made with a combination of ingredients including garam masala, Kashmiri red chili powder, fenugreek leaves, and Naga chili peppers, which are famous for their fiery heat and fruity taste.
The grilled chicken tikka pieces are dipped in the gravy and cooked until covered, absorbing all of the curry’s robust spices, after the curry base has reduced and combined with the tastes. For a really filling dinner, top with chopped fresh coriander and serve hot with your choice of rice or naan.
This blog will go into Naga Chicken Tikka Curry, explaining what it is, how to make it, and why it is so beloved by fans of bold, spicy Northeast Indian food. If you’re looking for a tasty experience or just love spices, Naga Chicken Tikka Curry is a dish that will satisfy your cravings. Then come along as I introduce you to the Naga Chicken Tikka Curry!
Indian cuisine has a long and storied history in the northeastern area, where spicy and fragrant dishes like Naga Chicken Tikka Curry originate. Chicken breasts marinated in a hot Naga chile paste, cooked to a perfect medium, and then boiled in a delicious sauce with tomatoes, onions, and classic Indian spices make up this meal. This curry is a hit with spice connoisseurs and daring eaters because to the Naga chile, which is native to the Naga people of northeast India and gives it a unique heat and rich taste.
Servings 4
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Marination time 8 hours hrs
Total Time 9 hours hrs
Ingredients
For Naga Chicken Tikka:
- 800 g Chicken cut into bite-sized pieces
- 1 cup Yogurt
- 2 tablespoons Naga chili paste adjust to taste
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 tablespoon Garam masala
- Salt to taste
- Vegetable oil for grilling
For Naga Chicken Tikka Curry:
- Marinated chicken tikka
- 2 tablespoons Vegetable oil
- 1 large Onion finely chopped
- 2 Tomatoes finely chopped
- 2 Green chilies slit lengthwise
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder optional, for extra heat
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, combine yogurt, Naga chili paste, ginger-garlic paste, turmeric powder, garam masala, and salt.
Add the chicken pieces to the marinade and mix well to coat evenly.
Cover and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
Step 2: Grill the Chicken Tikka
Preheat the grill or grill pan over medium-high heat.
Thread the marinated chicken pieces onto skewers, shaking off any excess marinade.
Brush the grill with vegetable oil and place the chicken skewers on the grill.
Grill the chicken tikka for 8-10 minutes on each side, or until cooked through and charred on the edges. Remove from heat and set aside.
Step 3: Prepare the Curry Base
Heat vegetable oil in a large pan or skillet over medium heat.
Add cumin seeds to the hot oil and sauté until they start to splutter.
Add finely chopped onions to the pan and cook until they turn golden brown.
Stir in ginger-garlic paste and slit green chilies. Cook for another minute until fragrant.
Add finely chopped tomatoes to the pan and cook until they soften and form a thick paste.
Step 4: Cook the Curry
Lower the heat and add coriander powder, turmeric powder, and red chili powder (if using) to the pan. Mix well to combine.
Add the grilled chicken tikka pieces to the pan and stir gently to coat them with the masala.
Pour water into the pan to adjust the consistency of the curry. Season with salt to taste.
Cover and simmer the curry for 10-15 minutes, allowing the flavors to meld together.
Step 5: Garnish and Serve
Once the curry reaches the desired consistency, garnish with fresh coriander leaves for added flavor and visual appeal.
Serve hot with steamed rice, naan bread, or roti, and enjoy the spicy and flavorful goodness of Naga Chicken Tikka Curry.
Tips and Information
Tips and Information
- Naga Chili Paste: Naga chili paste is made from Bhut Jolokia or Ghost Pepper, one of the hottest chili peppers in the world. Adjust the quantity according to your spice tolerance.
- Grilling Alternatives: If you don’t have a grill, you can also cook the chicken tikka in the oven or on a stovetop grill pan.
- Make-Ahead Option: You can marinate the chicken and prepare the curry base in advance, storing them separately in the refrigerator until ready to cook. This makes for a quick and convenient meal option.
- Serving Suggestions: Naga Chicken Tikka Curry pairs well with rice, naan bread, or roti. Serve with a side of cucumber raita or sliced onions for a refreshing contrast to the spicy flavors.
Calories: 300kcal
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Naga Chicken Tikka Curry, Naga Chicken Tikka Curry recipe
To sum up, Naga Chicken Tikka Curry is an ode to the Northeast Indian culinary mastery of searing heat and robust flavors. Tender chicken tikka chunks dipped in a fragrant sauce will tantalize your taste buds and make you want more of this meal. Indulge in the unforgettable gastronomic journey that is Naga Chicken Tikka Curry and wow your loved ones with its unusual tastes.
