Leftover Chicken Tikka Masala
User Reviews
3.3
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
426 kcal
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Course
Main Course
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Cuisine
Indian
Leftover Chicken Tikka Masala
Description
Leftover Chicken Tikka Masala uses diced cooked chicken simmered in a spiced tomato sauce made from sautéed onions, garlic, ginger, and fresh tomatoes. The addition of turmeric, mild curry powder, and garam masala lends a layered spice profile that deepens as it cooks. With the inclusion of tomato puree and a touch of sugar, the sauce achieves balance and body. Stirring in Greek yogurt at the end creates a smooth and mildly tangy finish, complementing the tender pieces of chicken.
The cooking process involves softening the aromatics first, then cooking down chopped tomatoes until mushy before adding the spices. Water is simmered off to thicken the sauce, which then briefly cooks the chicken, allowing flavors to meld. Fresh coriander or parsley added at the end adds freshness and color.
This recipe is a practical way to repurpose roast chicken into a comforting curry. It pairs well with traditionally soft, long-grain basmati rice or breads like naan or pitta for soaking up the sauce, suitable for lunch or dinner.
Adjust seasoning with salt and pepper to taste. Garnishing with fresh herbs enhances the final presentation. The method relies on slow flavor buildup and careful seasoning to elevate leftover chicken without overcooking it.
Ingredients
- 2 cups roast chicken leftover
- 2 onion
- 1 tablespoon vegetable oil
- 4 tomato large
- 4 garlic cloves
- 2 cm ginger root fresh
- 2 cups water
- 1 teaspoon Turmeric
- 1 teaspoon curry powder mild
- 1 tablespoon garam masala
- 1 teaspoon sugar
- 2 tablespoon tomato puree
- 2 tablespoon Greek yogurt
- salt to taste
- black pepper to taste
- Coriander or parsley, fresh
- ½ red chili pepper
Instructions
- 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.
Notes
- Adjust the number of servings easily to suit leftovers by increasing or decreasing the spice quantities proportionally.
- Ensure leftover chicken is pre-cooked and cut into bite-sized pieces before adding to avoid drying it out during simmering.
- Use fresh coriander or parsley for garnish to add brightness and contrast to the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 106mg | 35% |
| Sodium | 147mg | 6% |
| Potassium | 1244mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 61.5mg | 68% |
| Calcium | 102mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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