|Chicken Masala with Leftovers|
Chicken Masala is one of the ultimate leftover wonders made in my kitchen which I thought of when I was starting off with cooking. Well, to be fair, Ma would make chicken curry, which would be nice to eat with rice, but too bland for dinner for my father. As a result, I would be given the duty to make it nice. So, I would. Here in this recipe, you can use leftover curried chicken – the key is in the frying, and cooking in small batches. Make a batch for four people max – that’s the key here.
|how to use leftover chicken|
Start by taking some of the leftover chicken and the curry gravy. I generally use 2-3 pieces of meat per person, but feel free to proportion it accordingly. Chop a small onion, and a couple of green chillies. Heat 2 tablespoons of ghee in a pan. Yes ghee. No, please stop thinking healthy here. If you REALLY cannot get the ghee, use refined vegetable oil or butter. Please don’t use olive oil. That’s an order. When the ghee is hot, add 2-3 dried red chillies in it. Let the red chilli fry for a few seconds, and then add the onion. Cook till the onions are golden brown.
|leftover chicken curry recipe|
Add 2 teaspoon garam masala or tandoori chicken masala (use the one from Everest, it works) and 1/2 teaspoon kashmiri chilli powder. Continue frying for another minute. Then add the pieces of chicken, minus the gravy. Also add the green chillies (optional) at this point. Stir and cook till the chicken is nicely coated in the masala, and slightly fried. Add a couple of ladleful of the gravy. Cook till the gravy is reduced and oil floats. Add a ladle more, and reduce again. Once reduced, add a couple of drops of kewra water (optional), and remove from heat. I have served this Chicken Masala with rice, rotis, parathas, but my personal favourite is to eat this with slices of perfectly toasted bread.