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Spicy Chicken Tikka Vindaloo Naga Recipe

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★★★★★

4.1 from 53 reviews

Chicken Tikka Vindaloo Naga is a flavorful and spicy Indian dish featuring marinated roasted chicken pieces simmered in a rich vindaloo curry sauce with complex layers of spices and tamarind tang.

Ingredients

Scale

Chicken Marinade

  • 4 boneless, skinless chicken thighs, cut into 3 even pieces each
  • 2 tablespoons tandoori masala
  • 1 teaspoon kasoor methi (dried fenugreek leaves), crumbled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon naga pickle
  • 2 tablespoons vegetable oil

Vindaloo Paste

  • 8 kashmiri chilies, stemmed and seeded
  • 1 large shallot, chopped
  • 2 tablespoons garlic ginger paste
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons malt vinegar
  • 2 tablespoons vegetable oil
  • Water, as needed for blending

Spice Mix

  • 1 teaspoon Indian restaurant spice mix
  • 1 to 2 teaspoons kashmiri chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kasoor methi (dried fenugreek leaves)
  • 1/2 teaspoon kosher salt

Cooking Ingredients

  • 3 tablespoons vegetable oil
  • 2 to 3 whole dried kashmiri chilies
  • All vindaloo paste from above
  • 1 cup Indian hotel curry gravy, diluted with 45–60 ml chicken stock or water
  • Cooked naga chicken tikka from above
  • 1 teaspoon tamarind paste (not concentrate)
  • 1/2 teaspoon jaggery or brown sugar
  • Additional water or stock for sauce consistency, as needed

Instructions

  1. Prepare Spice Mix Combine Indian restaurant spice mix, kashmiri chili powder, paprika, kasoor methi, and kosher salt in a small bowl. Set aside.
  2. Make Vindaloo Paste Soak stemmed and seeded kashmiri chilies in hot water until soft, changing water once or twice if needed. Blend softened chilies, chopped shallot, garlic ginger paste, kashmiri chili powder, cumin, malt vinegar, vegetable oil, and water as needed until a smooth paste forms.
  3. Marinate Chicken In a large bowl, mix tandoori masala, kasoor methi, salt, naga pickle, and vegetable oil. Add chicken pieces and toss thoroughly with tongs to coat in marinade. Marinate for at least 1 hour if possible.
  4. Cook Naga Chicken Tikka Preheat oven to 200°C. Place a sturdy baking sheet in the oven to preheat as well. Arrange marinated chicken pieces on the hot baking sheet. Roast for 6 minutes, flip pieces, and continue cooking until internal temperature reaches 74°C, about 4–8 minutes more. Set aside.
  5. Cook Vindaloo Base Heat vegetable oil in a medium frying pan over medium heat until shimmering. Add whole dried kashmiri chilies and fry until bubbles form, about 30 seconds.
  6. Fry Spices Reduce heat to medium-low. Stir in prepared spice mix and fry for 30–45 seconds, ensuring spices do not burn.
  7. Develop Curry Paste Add vindaloo paste and fry, stirring constantly, until deepened in color and aromatic, approximately 2–3 minutes, adjusting heat as needed to avoid burning.
  8. Add Curry Gravy Stir in diluted Indian hotel curry gravy. Mix thoroughly to emulsify oil and bring to a gentle simmer.
  9. Incorporate Tamarind and Simmer Add tamarind paste and stir well. Cover loosely and simmer for 5 minutes to infuse flavors.
  10. Adjust Sweetness and Consistency Stir in sugar or jaggery if desired. Adjust sauce consistency by adding water or stock as preferred.
  11. Finish Tikka Vindaloo Add prepared chicken tikka pieces to the sauce and cook for 1 minute to heat through. Check seasoning and serve hot.

Notes

  • Marinate chicken for at least 1 hour if possible to enhance flavor.
  • Change soaking water of kashmiri chilies once or twice to help soften them better.
  • Adjust sauce consistency by adding water or stock as preferred.

Keywords: Chicken Tikka Vindaloo, Indian Curry Recipe, Spicy Chicken Vindaloo, Naga Chili Vindaloo, Traditional Indian Chicken

Find it online: https://foodarohub.com/spicy-chicken-tikka-vindaloo-naga-recipe/