In my rage of gluttony, I sometimes end up ordering or cooking more food than I can eat. So, in order to feel less guilty, I ensure I modify the leftovers to make a tasty meal for another day. Here's my quick recipe for Chicken Masala since chicken is one of the most common leftovers in my refrigerator. INGREDIENTS:
Oil - 2 teaspoons Garlic - 2 medium-sized cloves finely chopped Onion - 1 small finely chopped Chili Powder - Half a teaspoon Turmeric Powder - Half a teaspoon Coriander Powder - 1 teaspoon Cumin Powder - Half a teaspoon Garam Masala Powder - Half a teaspoon Tomatoes - 2 medium, puréed Water - 100 ml Leftover Chicken - 100 to 150 gm Tamarind Chutney - 1 tablespoon (this is generally a leftover when i get samosas or kachoris home from a farsaan shop) Kasoori Methi (dried fenugreek leaves) - 1 pinch Finely chopped fresh coriander leaves for garnishing Salt to taste METHOD: 1. Heat a saucepan and add the oil to it. 2. Once the oil is hot, add the garlic. 2. After a few seconds, add onions and fry till they turn translucent. 3. Now add the masala powders (you can chose the readymade Masala mix available in various sachets in the market) and fry for a few seconds. 4. Now add the tomato puree and mix well. 5. Then, pour in the water and bring the mixture to a boil. 6. Now is the time to add the chicken leftovers you have. (This recipe works very well with leftovers of any kind of Indian curries, chicken kebabs or pan seared chicken pieces). 7. Now let the dish simmer for 5 minutes, then add tamarind Chutney to add that sweet and sour punch to the dish. ( if you don't have Chutney, then just squeeze out one large tamarind pod in warm water and mix jaggery in this water) 8. Simmer for a minute and now take a pinch of kasoori methi, crush it in your palms and add to the curry. 9. Add salt to taste. 10. Then, after a minute pull the mixture off the stove and garnish with fresh coriander leaves. 11.Enjoy it with piping hot parathas or chapatis. Do try the recipe and let me know how it turned out. Till then, HAPPY EATING...
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Author- Regional Indian Food & Travel enthusiast Archives
March 2018
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