Tandoori Chicken Naga Recipe

How to Make Tandoori Chicken Naga Recipe

Start by preparing the chicken. Cut deep slashes into each piece of chicken to allow the marinade to penetrate.
In a large mixing bowl, combine the yogurt, Naga chili paste, ginger-garlic paste, lemon juice, ground cumin, ground coriander, turmeric, garam masala, paprika, and salt. Mix the ingredients thoroughly to create a well-blended marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor. The longer the marination, the more flavorful your Tandoori Chicken Naga will be.
When you’re ready to cook, preheat your grill to medium-high heat. You can also use a tandoor or an oven set to the highest temperature.
Thread the marinated chicken pieces onto skewers. If using wooden skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning.
Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and has a nice charred exterior.
Check for doneness by cutting into a thick portion of the chicken. It should be opaque and no longer pink in the center.
Once the Tandoori Chicken Naga is cooked, remove it from the grill and let it rest for a couple of minutes.
Garnish with chopped fresh coriander leaves and serve with lemon wedges on the side.

Links to other recipes and useful information about this recipe:

For the Marinade:

4 boneless, skinless chicken breasts or thighs

1 cup plain yogurt

2 tablespoons Naga chili paste (adjust to your spice preference)

1 tablespoon ginger-garlic paste

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika (for color)

Salt to taste

For Cooking:

Vegetable oil, for grilling

For Serving:

Fresh coriander leaves, chopped

Lemon wedges