5 Mouthwatering Marinades that Bring the Heat (and Flavour!)

The aroma of sizzling tandoor fills the air, and the vibrant spices dance on your tongue – grilling is a celebration of delicious charred & smoky flavours!

But what if we told you there's a way to take your favourite grilled dishes from "good" to "exquisite"? Look no further than marinades that pack a punch, and a punch of desi!

Top 5 Mouthwatering Marinades

Today, we'll explore 5 mouthwatering marinades featuring Naagin's Hot Sauces, specifically chosen to complement classic Indian dishes.

These marinades are designed to not just add heat, but to elevate the depth of flavour, transforming your next grilling session into an adventure.

So, fire up the grill and get ready to experience the magic of fiery Indian flavours!

1. Tandoori Chicken with Naagin's The Original:

This marinade is a twist on the classic tandoori chicken, adding a subtle smoky heat that complements the traditional yoghurt and spice blend.

• Ingredients:
1. 1 cup yogurt
2. 1 tablespoon lemon juice
3. 1 tablespoon ginger-garlic paste
4. 1 teaspoon garam masala
5. 1/2 teaspoon turmeric powder
6. 1/4 teaspoon red chilli powder
7. 2-3 tablespoons Naagin's The Original Hot Sauce (adjust for desired spice level)
8. Salt to taste

• Instructions:
1. In a bowl, whisk together yoghurt, lemon juice, ginger-garlic paste, garam masala, turmeric, and red chilli powder.
2. To the mixture add 2 tablespoons of Naagin's The Original. Adjust as per your desired level of heat.
3. Marinate your chicken pieces with the prepared mixture for at least 30 minutes, or up to overnight for deeper flavour.
4. Thread the marinated chicken onto skewers and grill over hot coals in your grill until cooked through.

Tip: For a smoky aroma, you can briefly char the marinated chicken pieces over direct heat before grilling fully.

2. Fiery Seekh Kebab with Naagin's Kantha Bomb:

Seekh kebabs are beloved Indian street food, and this marinade adds a fiery twist to a timeless classic.

• Ingredients:
1. 500 gms minced lamb
2. 1/2 cup chopped onions
3. 1 tablespoon chopped coriander leaves
4. 1 teaspoon ginger-garlic paste
5. 1 teaspoon cumin powder
6. 1/2 teaspoon coriander powder
7. 1/4 teaspoon garam masala
8. 2-3 tablespoons Naagin's Kantha Bomb (adjust for desired spice level)
9. Salt to taste

• Instructions:

1. In a bowl, combine minced lamb, onions, coriander leaves, ginger-garlic paste, cumin powder, coriander powder, garam masala, and Naagin's Kantha Bomb.
2. Mix well and shape the mixture into long kebabs.
3. Grill the kebabs over hot coals in your grill until cooked through.

Tip: You can also grill these kebabs on skewers for a fun presentation.

3. Spicy Malai Paneer Tikka with Naagin's Smoky Bhoot:

This marinade adds a smoky twist to the classic Malai Paneer Tikka, perfect for vegetarians who crave a fiery kick.

• Ingredients:
1. 250 gms paneer (Indian cottage cheese) cubes
2. 1/2 cup full-fat yoghurt
3. 1 tablespoon lemon juice
4. 1 tablespoon cashew paste
5. 1 teaspoon kasuri methi (dried fenugreek leaves)
6. 1/2 teaspoon garam masala
7. 2-3 tablespoons Naagin's Smoky Bhoot Hot Sauce (adjust for desired spice level)
8. Salt to taste

• Instructions:

1. In a bowl, whisk together yoghurt, lemon juice, cashew paste, kasuri methi, garam masala, and Naagin's Smoky Bhoot.
2. Start with 2 tablespoons of Naagin Smoky Bhoot and taste. Add more for your desired level of heat and smokiness.
3. Marinate the paneer cubes for at least 30 minutes, or overnight for deeper flavor.
4. Thread the marinated paneer onto skewers and grill over hot coals in your grill until golden brown and slightly charred.

Tip: You can serve these tikkas with a side of mint chutney for a cooling counterpoint to the heat.

4. Tandoori Aloo with Naagin's The Original:

This marinade adds a touch of heat and smoky flavour to classic tandoori potatoes, making them a perfect side dish or vegetarian main course.

• Ingredients:
1. 500 gms baby potatoes
2. 1/4 cup yoghurt
3. 1 tablespoon lemon juice
4. 1 tablespoon ginger-garlic paste
5. 1/2 teaspoon cumin powder
6. 1/4 teaspoon coriander powder
7. 1/4 teaspoon red chilli powder
8. 1-2 tablespoons Naagin's The Original Hot Sauce (adjust for desired spice level)
9. Salt to taste

• Instructions:
1. In a bowl, whisk together yoghurt, lemon juice, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, and Naagin's The Original (start with 1 tablespoon and adjust for desired spice level).
2. Parboil the baby potatoes until slightly tender.
3. Marinate the parboiled potatoes in the mixture for at least 30 minutes.
4. Thread the marinated potatoes onto skewers and grill over hot coals in your grill until golden brown and cooked through.

Tip: You can sprinkle some chaat masala on the grilled potatoes for an extra burst of flavour.

5. Fiery Tandoori Prawns with Naagin's Kantha Bomb:

Seafood lovers rejoice! This marinade takes grilled prawns to a whole new level of fiery deliciousness with Naagin's Kantha Bomb

• Ingredients:
1. 500 gms prawns, cleaned and deveined
2. 1/2 cup yoghurt
3. 1 tablespoon lemon juice
4. 1 tablespoon ginger-garlic paste
5. 1 teaspoon coriander powder
6. 1/2 teaspoon turmeric powder
7. 1/4 teaspoon red chilli powder
8. 2-3 tablespoons Naagin's Kantha Bomb (adjust for desired spice level)
9. Salt to taste

• Instructions:
1. In a bowl, whisk together yoghurt, lemon juice, ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, and Naagin's Kantha Bomb.
2. Marinate the prawns for at least 30 minutes, or up to 1 hour for deeper flavour (don't marinate for too long to avoid making the prawns tough).
3. Thread the marinated prawns onto skewers and grill over hot coals in your grill until cooked through and slightly pink on the inside.

Tip: Serve these fiery prawns with a cooling side of raita (yoghurt dip) to balance the heat.

With these 5 sizzling marinades featuring Naagin's Hot Sauces, you're well on your way to becoming a master of the tandoor.

So, fire up your grill, experiment with different flavours, and get ready to experience the magic of fiery Indian cooking!