Naga Chicken Recipe- Authentic Indian Restaurant-Style Tandoori

Last Updated on 2 months by Neha Deshmukh

Naga Chicken Recipe – Authentic Indian Restaurant-Style Tandoori

Hey everyone! If you’ve ever dreamed of recreating those incredibly flavorful, slightly fiery chicken dishes you get at your favorite Indian restaurant, you’re in the right place. I stumbled upon this Naga Chicken recipe a few years ago, and it’s been a total game-changer. It’s a little bit of work, but trust me – the explosion of flavors is so worth it. This isn’t your average butter chicken; it’s got a real kick!

Why You’ll Love This Recipe

This Naga Chicken is special. It’s inspired by the cuisine of Nagaland, a state in Northeast India known for its bold and spicy flavors. It’s a beautiful balance of smoky tandoori notes, a rich, complex gravy, and a delightful heat from the Naga pickle. Plus, it’s surprisingly achievable at home! You’ll feel like a culinary wizard after making this.

Ingredients

Here’s what you’ll need to bring this amazing dish to life:

• 4 chicken thighs
• 2 tbsp tandoori masala
• 1 tsp kasoor methi (dried fenugreek leaves)
• ½ tsp kosher salt
• ¼ tsp naga pickle (or Naga chili pickle)
• 2 tbsp vegetable oil
• 2 tsp Indian restaurant spice mix
• 1 tsp Kashmiri chili powder
• 1 tsp kasoor methi
• 1 tsp tandoori masala
• ½ tsp kosher salt
• 3 tbsp vegetable oil
• 1 2-inch cassia bark (or cinnamon stick)
• 1 tbsp garlic ginger paste
• 1 green chili, slit lengthwise
• 1 cup Indian hotel curry gravy
• ½ tsp naga chili pickle
• 3 tbsp coconut milk
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Chicken Thighs: Quality and Cut
I always use chicken thighs for this recipe. They stay incredibly juicy and tender during the roasting process. You can use bone-in, skin-on thighs for maximum flavor, or boneless, skinless for convenience. About 600-700g of thighs is perfect.

Tandoori Masala: Brand Recommendations & Homemade Options
There are tons of tandoori masala blends out there. MDH and Everest are reliable brands, but feel free to experiment! You can even make your own if you’re feeling ambitious – there are plenty of recipes online.

Kasoor Methi: The Secret to Restaurant Flavor
Don’t skip the kasoor methi! It adds a unique, slightly bitter, and wonderfully fragrant flavor that’s essential for that authentic Indian restaurant taste. A little goes a long way.

Naga Pickle: Understanding the Heat & Regional Variations
Naga pickle is the star of the show, bringing a fruity, fermented heat. It can be very spicy, so start with a small amount and adjust to your liking. You can find it at Indian grocery stores or online.

Indian Restaurant Spice Mix: What is it & Where to Find It
This is a blend of spices often used in Indian restaurants to build flavor. It usually contains cumin, coriander, turmeric, and other aromatic spices. You can find pre-made mixes online or at Indian grocery stores.

Indian Hotel Curry Gravy: Authenticity & Substitutions
This is a pre-made gravy base used in many Indian restaurants. It adds a depth of flavor that’s hard to replicate. If you can’t find it, you can use a good quality tomato puree and add extra spices (turmeric, cumin, coriander).

Coconut Milk: Full-Fat vs. Light
I recommend using full-fat coconut milk for the richest, creamiest sauce. Light coconut milk will work in a pinch, but the flavor won’t be quite as intense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the tandoori masala, 1 tsp kasoor methi, ½ tsp salt, ¼ tsp naga pickle, and 2 tbsp vegetable oil. Add the chicken thighs and make sure they’re well coated. Marinate for at least 1 hour, or even overnight in the fridge for maximum flavor.
2. Roast the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and roast for 15-20 minutes, or until cooked through. Don’t discard the pan drippings – we’ll use those later!
3. Sauté the Aromatics: Heat 3 tbsp vegetable oil in a pan over medium heat. Add the cassia bark, garlic ginger paste, and green chili. Sauté for 1-2 minutes, until fragrant.
4. Build the Spice Base: Add the Indian restaurant spice mix, Kashmiri chili powder, 1 tsp kasoor methi, 1 tsp tandoori masala, and ½ tsp salt to the pan. Stir for about 30 seconds, until the spices are fragrant.
5. Create the Gravy: Pour in the Indian hotel curry gravy (diluted with 3 tbsp water or chicken stock) and bring to a simmer.
6. Combine & Simmer: Add the roasted chicken, ½ tsp naga chili pickle, coconut milk, and sugar to the pan. Simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
7. Serve: Adjust the seasoning to your taste. Garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few things I’ve learned along the way:

Marination Time: Maximizing Flavor
The longer you marinate the chicken, the more flavorful it will be. Overnight is ideal, but even 30 minutes will make a difference.

Roasting the Chicken: Achieving the Perfect Texture
Don’t overcrowd the baking sheet when roasting the chicken. This will ensure that it roasts evenly and gets nice and crispy.

Balancing the Spice: Adjusting Heat Levels
Naga pickle can be fiery! Start with a small amount and add more to taste. You can also remove the seeds from the green chili to reduce the heat.

Using Pan Drippings: Enhancing the Sauce
Those pan drippings from roasting the chicken are liquid gold! They add a ton of flavor to the sauce.

Variations

Want to switch things up? Here are a few ideas:

Vegan Naga “Chicken”: Substitute the chicken thighs with firm tofu or cauliflower florets. Marinate and roast as directed.

Gluten-Free Adaptation: Ensure your curry gravy and spice mixes are gluten-free.

Spice Level Adjustment: Mild, Medium, Hot
Adjust the amount of Naga pickle and green chili to control the heat. For mild, use a tiny pinch of Naga pickle and omit the green chili. For hot, add more Naga pickle and leave the seeds in the green chili.

Festival Adaptation: Serving During Special Occasions
This dish is perfect for celebrations! I often make it for Diwali or special family gatherings.

Serving Suggestions

This Naga Chicken is fantastic with:

• Steamed basmati rice
• Naan bread (for soaking up that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Naga cuisine known for?
Naga cuisine is known for its use of fermented ingredients, smoked meats, and incredibly spicy flavors. It’s a unique and delicious cuisine that’s gaining popularity around the world.

Can I use chicken breast instead of thighs?
You can, but the chicken breast might dry out during roasting. If you use chicken breast, reduce the roasting time and be careful not to overcook it.

What can I substitute for Naga pickle if I can’t find it?
You can use a combination of finely chopped bird’s eye chilies and a small amount of fermented bamboo shoot (if available). It won’t be exactly the same, but it will add some of the characteristic heat and flavor.

How can I make the curry gravy from scratch?
Making curry gravy from scratch is a bit time-consuming, but rewarding. You’ll need to sauté onions, tomatoes, ginger, garlic, and a blend of spices until softened and then blend it into a smooth puree.

What is the best way to adjust the spice level of this dish?
Start with a small amount of Naga pickle and green chili, and add more to taste. You can also remove the seeds from the green chili to reduce the heat.

Can this dish be made ahead of time?
Yes! You can marinate the chicken and prepare the spice base ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.

What rice varieties pair best with Naga Chicken?
Basmati rice is a classic choice, but jasmine rice or even brown rice would also be delicious.