Naga Chicken Tikka Curry Recipe

Cooking Directions

• STEP 1.In a bowl, combine the yogurt, Naga chili paste, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
• STEP 2.Add the chicken pieces to the marinade and mix well to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill or oven to medium-high heat. Cook the marinated chicken pieces until they are cooked through and slightly charred.
• STEP 4.In a large pan, heat oil over medium heat. Add the onions and cook until they are golden brown.
• STEP 5.Add the garlic and ginger paste to the pan and cook for another minute.
• STEP 6.Add the tomato puree, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Cook the sauce for 5-7 minutes, until it thickens.
• STEP 7.Add the cooked chicken tikka to the sauce and simmer for another 5 minutes, allowing the flavors to meld together.
• STEP 8.Garnish the curry with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• Naga chili paste is a very spicy chili paste made from Naga chili peppers. Adjust the amount according to your spice tolerance.
• If you don't have a grill or oven, you can cook the chicken tikka on a stovetop grill pan or in a regular pan.
• You can add a splash of cream or coconut milk to the curry for a creamier texture.

Storage and Serving

• Store any leftover curry in an airtight container in the refrigerator.
• Reheat the curry on the stovetop or in the microwave until heated through.
• Serve the curry with rice, naan bread, or roti for a complete meal.