I made too much tandoori chicken. I'd like to use the meat, which I took off the bone, in another dish, preferably one with a sauce that would work over rice.
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Chicken Tikka masala:
Nancy is a trusted home cook.
See curry chicken with sweet potatoes (Melissa Clark in ny times April. 2013). tasty and medium # of ingredients. If the sweet poatoes and rice sound like too much starch, leave one out, then try with the other. Also, if you want another way to use up the chicken, make dosas (large thin Indian pancakes), sauce the chicken abd fill. Delicious.
Pegeen is a trusted home cook.
It's a great recipe. http://cooking.nytimes...
Wow! All fab ideas. I also have a LOT of atta flour, so naan might be in the works this weekend too.
Thanks so much!
Trena is a trusted source on general cooking.
I suggest going with your idea of serving the leftover tandoori chicken with naan bread. It's often served this way in the Little India quarter of George Town, Penang where I live. Here's a recipe that I've made at home that you might try. https://food52.com/recipes...
Teens - wow, Penang! This site has people from all over!
spell check keeps changing your name to teens - sorry - ugh
I think it would be great just added to a flavorful Indian rice dish. For instance: http://cooking.nytimes...
Chops is a trusted home cook.
For me, mixing it up in some tomato rice, an Indian bowl sounds good.
AntoniaJames is a trusted source on Bread/Baking.
I'd want to retain all the goodness of the tandoori seasoning, not smothering with a sauce. I'd put the chicken in a phulka roti wrap with a simple cucumber + Greek yogurt + cumin/salt/pepper raita, peppery greens like watercress or arugula, and perhaps some eggplant, simply roasted thin wedges with just a bit of salt and pepper in a hot oven, but that would be optional. A good handful of fresh cilantro leaves and a squeeze of lime should do it. ;o)
I actually have some leftover cute raita, so that would work, AJ. Thanks, everyone!
Windishgirl - and if it was ugly raita, you wouldn't use it? Auto-INcorrect strikes again!
LOL. Actually, ugly raita would have a shorter lifespan, because I'd want to get rid of the evidence. Maybe that's why it's still sitting in the fridge. Cute is a survival strategy...it works for babies, why not for condiments?
I'm guessing you know that tandoori chicken (marinated in yoghurt, lemon juice, ginger, garlic, spices) is the basis for Chicken Tika Masala- the tomato based sauce dish seen here in all non-vegetarian Indian restnts?
One of my fav uses is to cube and skewer the cubed chicken and dip one side of the skewer in a curry mayo (mayo strongly flavored w/ Madras curry powder and a little lemon juice) and then dip that one side in roasted chopped cashews.
I have also shredded the chicken and used in my Mom's Curried Chicken Pancakes:
I ended up making Jamie Oliver's recipe for Tikka Masala, but finding it a bit bland, so am doubling up on some of the spices. Strangely, Madhur Jaffrey doesn't have a recipe...and I rely on her books! Proof is in the tasting. Thanks to all for your help!
Julie Sahni is the Indian chef i most admre. Her tika masala recipe is on epicurious.com if you feel like comparing it to Jamie's.
I realize this is days gao, so you have probably done something with your chicken but next time I think it would make a crazy good version of shepards pie-- shredded tandoori chicken, a handful of peas and a bit of gingery tomatoes plumped with some yogurt or cream topped with mashed cauliflower/potato with cumin, mustard oil & nigella seeds. you could serve a nice cucumber & onion salad on the side with fresh cilantro and mint.
I like the rice bowl idea...here's a fusion twist with a different starch: Indian inspired pasta (or pasta salad) - with chopped tomato, onion, bell pepper, zucchini, and a bit of yogurt to sauce it up.