Naga Paste Recipe 👉 Boil over medium heat without stirring until syrup reaches 210 to 215 degrees F 100 degrees C. Steam four type of dhall for 15 minutes then steam naga Samba Rava for 1 minute.
Ingredients 700g 1 12 lbs skinless chicken thighs - cut into bite sized pieces 3 tbsp rapeseed canola oil 1 tsp cumin seeds 2 onions - finely chopped 2 tbsp garlic and ginger paste 400g about 3 large tomatoes diced 1 tbsp Mr Naga or similar pickle more or less to taste 1 tbsp garam masala. Heat the oil in a deep wok or saucepan then add the ground ingredients the salt and the sugar. Heat the ghee to a high heat.
So make a paste of an inch of ginger.
Place the chillies onion and garlic in a chopper and chop to a fine paste. Make the naga chicken tikka curry Heat the oil in a medium sized frying pan until the oil just starts to shimmer. In a saucepan bring to a boil the sugar water vanilla extract lemon zest and cinnamon stick. Next add the gingergarlic paste and stir diligently until starting to brown and the sizzling sound reduces.