After cooking up a big batch of roasted tandoori chicken, Peter and I had an evening feast and afterwards we still had quite a bit of chicken left over. I will I have spoiled myself and Peter a bit and we very rarely eat leftovers for dinner (although I do try to bring our leftovers for lunch so very little food goes to waste) so when I knew I had a few roasted tandoori chicken legs in the fridge I wanted to think of another way to serve them up for dinner.
Roasted chicken is always a great thing to have prepped in the fridge. The roasted tandoori chicken with its flavorful spices is an even better option to have on hand.
I do not often cook Indian food at home so I adapted a trustworthy recipe for chicken tikka masala already published by Mr. Jamie Oliver here. While his recipe calls for a lovely, freshly grilled tandoori chicken, we will substitute this for our already cooked roasted tandoori chicken.
While you could very easily use a simple roasted chicken (seasoned with just salt and pepper), the combination of juicy tandoori chicken and creamy tikka masala sauce is one you really have to try.
I love having the rich tikka masala sauce simmer slowly on the stove while the kitchen air fills with a medley of spicy flavors. If you’re a bit lazy like me, you can pull your chicken off the bones and chop it up into bite sized pieces before adding it into the sauce to reheat.
Or you can shred and reheat the chicken before ladling a full spoon of the sauce over your tandoori chicken. You can serve this dish with rice, warm bread, potatoes (we used our leftover curry spiced potatoes) or even neutral flavored veggies.
- 1 tbsp oil
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1-2 bird's eye chiles
- handful of coriander, stems diced
- 1 tbsp ground coriander
- 2 tsps turmeric
- 2 tsps salt
- 1 tsp pepper
- 1 can of diced tomatoes
- 1 chicken stock cube
- 3/4 cup water
- 1/4 cup of coconut milk
- juice of 1 lemon
- coriander, to garnish
- In a large pan, heat oil over medium-high heat
- Add onions and garlic, stirring until onions are translucent and soft
- Toss in chiles and coriander stems
- Continue stirring until fragrant
- Mix in spices and tomatoes
- Add chicken stock cube to pan and break it up before pouring in 1/2 cup water
- Reduce heat to low-medium and simmer for 10-15 min
- Add in more water as needed until you reach the consistency of sauce you prefer
- When sauce has reached a low simmer, add in coconut milk
- Continue simmering for 15-20 minutes
- Squeeze lemon juice over dish
- Serve over tandoori chicken
- Coriander to garnish
adapted from Jamie Oliver's Chicken Tikka Masala