Naga Niblets

AuthorSalmaCategory, DifficultyBeginner

Mouthwatering chicken niblets, perfect for snack platter. These niblets are lightly spiced then coated in naga sauce for a fiery flavour.

Yields6 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins

 30 Pieces Chicken Niblets
 2 tsp Grated Garlic
 Salt to taste
 56 tbsp Spice Master's Co Extra Hot Naga Sauce/Chili Sauce
 2 tbsp Oil
Spices
 1 ¾ tsp Paprika
  tsp Chilli powder
 1 ¼ tsp Cumin powder
To serve
 Spring onions
 Spice Master's Naga Sauce

1

Clean the chicken pieces, wash them properly and drain fully.

Place the chicken in a bowl and add the grated garlic.

2

Add all the other ingredients, apart from the sliced spring onions.

3

Mix this in.

4

Add 5-6 tablespoon of the sauce. I was gifted this sauce from Spice Masters, this is available to buy from their Instagram page.

5

Adjust the sauce, use less if you don't want it too spicy.

6

Mix this in, add a bit of coriander, this is optional.

Leave this to marinate for an hour at least or you can leave this in the fridge to a marinate overnight. Cover the bowl with cling film, if you leave this in the fridge.

7

If you marinate the chicken overnight, then take the chicken out and bring it to room temperature before baking it in the oven.

Line the tray with foil and place the wire rack on top, now place the chicken on it. You will need two tray to bake these.

Warm up the oven for 5-10 minutes, then bake on gas mark 6/200c on fan assisted oven for about 50 minutes or until the chicken looks done. Make sure to turn the pieces around, when one side looks done.

8

Serve in a platter with your favourite dip and naga sauce

Ingredients

 30 Pieces Chicken Niblets
 2 tsp Grated Garlic
 Salt to taste
 56 tbsp Spice Master's Co Extra Hot Naga Sauce/Chili Sauce
 2 tbsp Oil
Spices
 1 ¾ tsp Paprika
  tsp Chilli powder
 1 ¼ tsp Cumin powder
To serve
 Spring onions
 Spice Master's Naga Sauce

Directions

1

Clean the chicken pieces, wash them properly and drain fully.

Place the chicken in a bowl and add the grated garlic.

2

Add all the other ingredients, apart from the sliced spring onions.

3

Mix this in.

4

Add 5-6 tablespoon of the sauce. I was gifted this sauce from Spice Masters, this is available to buy from their Instagram page.

5

Adjust the sauce, use less if you don't want it too spicy.

6

Mix this in, add a bit of coriander, this is optional.

Leave this to marinate for an hour at least or you can leave this in the fridge to a marinate overnight. Cover the bowl with cling film, if you leave this in the fridge.

7

If you marinate the chicken overnight, then take the chicken out and bring it to room temperature before baking it in the oven.

Line the tray with foil and place the wire rack on top, now place the chicken on it. You will need two tray to bake these.

Warm up the oven for 5-10 minutes, then bake on gas mark 6/200c on fan assisted oven for about 50 minutes or until the chicken looks done. Make sure to turn the pieces around, when one side looks done.

8

Serve in a platter with your favourite dip and naga sauce

Naga Niblets
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