Chef Salang cooking traditional Naga food

Mastering the Art of Naga Cuisine with Every Dish.

Award-Winning Naga Culinary Master

Chef Salang Yanger brings the rich flavors of Nagaland to life through his innovative culinary techniques while respecting traditional methods. With over a decade of experience and recognition, Chef Salang has established himself as a pioneer in elevating Naga cuisine to international standards.

From winning Naga Chef Season 3 to showcasing his talents at the prestigious Hornbill Festival in 2015, Chef Salang continues to push boundaries while preserving the authentic essence of Naga food heritage.

Full Biography

Naga Chicken with Cherry Tomatoes

A flavorful whole chicken marinated with traditional Naga garlic and mejanga seeds, slow-cooked with cherry tomatoes for an authentic feast.

2 hrs

Serves 4-5

Ingredients

• Chicken: one whole Chicken about 2kg
• Cherry Tomatoes: 1/2 kg
• Alu Lasüng (Naga Garlic): 250gms
• Mejanga Seeds Powder: 2 tbs
• Garlic: 100gms
• Oil
• Salt to taste

For Marinating

• Grind garlic & mejanga seeds together with tablespoon of oil and marinate the whole chicken and keep overnight

Cooking Method

Step 1: Fry the marinated chicken in a pan in less oil with covered lid for 1hr 30 min basting every 20 minutes
Step 2: Heat oil in a pan and add the whole cherry tomatoes and Alu Lasüng, and fry (sauté)
Step 3: Now, add the whole chicken and continue to fry about 5 minutes in low flames with covered lid. Garnish with mejanga seeds powder and its ready to serve

Enjoy Cooking!

View on Instagram

View more Recipes