Leftover Chicken Tikka Masala
Indian Leftover Chicken Tikka Masala Recipe, a delicious chicken curry that is super easy to make, yet aromatic and so comforting. This homemade version easily beats any take-away. A delicious family dinner that is ready in about 20 minutes.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 2 people
Calories: 426kcal
- 2 cups leftover roast chicken
- 2 onions
- 1 tablespoon vegetable oil
- 4 large tomatoes
- 4 garlic cloves
- 2 cm fresh ginger root
- 2 cups water
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- 1 tablespoon garam masala
- 1 teaspoon sugar
- 2 tablespoon tomato purée
- 2 tablespoon Greek yogurt
- salt and pepper to taste
- fresh coriander or parsley
- ½ red chilli
Peel and cut the onions, garlic cloves and ginger.
Heat up the oil in a pan and fry the onions on a medium heat until golden.
Add the garlic, chilli and ginger and stir for 10-15 seconds.
Chop the tomatoes and add them to a pan, then mix well and cook until the tomatoes are mushy.
Next, add the spices and fry for a few seconds to release their full flavour, then pour in the and water and leave to cook until the water has been absorbed and the sauce begins to thicken.
Add the sugar, tomato purée, yogurt and check if it needs any salt or pepper.
Add the cooked chicken, give it a good stir, and simmer for 2-3 minutes.
Garnish with fresh coriander or parsley.
Remove from the heat and serve hot with basmati rice, naan or pitta bread.
- The servings can be adjusted by clicking the number next to Servings.
- See the post for more tips on how to make the best leftover chicken tikka masala
Calories: 426kcal | Carbohydrates: 27g | Protein: 41g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 147mg | Potassium: 1244mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2295IU | Vitamin C: 61.5mg | Calcium: 102mg | Iron: 3.7mg