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After a cold winter in lockdown, we recently had some BBQ weather in Toronto. We decided to make some tandoori chicken on the charcoal grill and were so excited that we made a little too much and had tons of leftovers! Here’s a delicious and instant recipe to turn the leftovers into a finger-licking dish. Enjoy!
Ingredients
- 1 lbs leftover tandoori chicken
- 1 lbs mushrooms
- 200 gms onions chopped finely
- 250 gms tomatoes tubed
- 6 garlic cloves chopped
- 15 gms ginger (1inch) chopped
- 1 tsp red chilli powder
- 1 tsp kashmiri chilli powder
- 1/2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 35 gms cashews split into half
- 4 tbsp thick coconut milk
- 35 gms butter
- 3 tbsp oil
- 1 tsp sugar
- 2 pinch kasuri methi
- salt to taste
Instructions
- Soak cashews in 1/2 cup hot water for 15 mins
- Cut chicken into 3/4 inch cubes and keep aside
- Slice washed mushrooms into 1/8 inch pieces and keep aside
- Heat oil in a pot/deep pan, add onion, little salt and fry until translucent on medium heat
- Add tomatoes and fry stirring until it is mushy.
- Add ginger, garlic and fry for 1 minute
- Add all masalas (cumin powder, chilly powders, garam masala and turmeric powder) and fry for 1 minute
- Remove from flame and cool
- In a blender, add the fried onion-tomato mixture and soaked cashews with water. Grind to a smooth paste.
- In the same pot/deep pan, add butter and fry the chicken and mushrooms for 1-2 mins on medium heat
- Add blended paste and mix well. Add 2 cups water, cover and cook for 5 mins
- Add sugar, coconut milk, stir well then add kasuri methi. Cover and cook for 2 mins
- Adjust salt according to your taste
- Remove from heat and serve with rice, parathas or chapatis.
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