Tamarind & Naga Chili Chicken Sticks

Tamarind & Naga Chili Chicken Sticks

It’s that time of year again! Supermarkets have been advertising Christmas for months, you’ve already pre-ordered the roast, but what else can you do besides the same old trimmings? As someone who is a better guest than hostess, I prefer to be attending Christmas dinners than organising them myself. I find that providing side dishes and snacks while the main spectacle is being prepared is the perfect way to make yourself useful at a party. This one is a bit of a firecracker as it does include naga chili paste but it’s perfectly sweetened up with tamarind.


Recipe by Thahmina | www.goldentiffin.co

Cooking Time: 45 mins
Serves: 3-4


  • Roughly 1kg chicken drumsticks (around 10-12), skin removed and scored with a knife
  • 1 tbsp readymade ginger and garlic paste
  • 2-3 tbsp lemon juice
  • 2-3 tbsp tomato puree
  • 3-4 tbsp olive oil
  • 1 tbsp tamarind sauce
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 1 tsp mint sauce
  • 1 tbsp soy sauce
  • 3 tbsp Naga King naga chili paste (err on the side of caution with this one and add a little at a time)
  • 1 tbsp brown sugar
  • Few tbsp water to help emulsify, if necessary


  1. Preheat your oven to 200C/ 392F/ Gas Mark 6. Wash your chicken drumsticks thoroughly, removing all skin and scoring the chicken with a knife. If you’re not sure how to skin a chicken, butchers can do this for you free of charge. Just ask when you pay!

  2. In a large jug, pour in all your ingredients, remembering to add the naga chili and sugar last. You need about 2 tbsp naga to get a fiery kick but taste test with a little at a time and see how you manage. The brown sugar and tamarind are necessary for two things: making it sticky but also balancing out how fiery naga chili paste can be.

  3. In a lined roasting tin, place your chicken and with a brush or with the back of a spoon, coat the chicken with your marinade. Do not use your hands- just in case you touch your eyes even after washing.

  4. Place the roasting tin in the over for about 30 mins. Halfway through, turn the chicken over and use the remaining marinade to coat it again. This makes sure that both sides are equally sticky and spicy.

  5. Remove from the oven and serve immediately. No garnishes or fancy plating necessary!