Why You’ll Love This Recipe
This recipe is perfect for turning leftover chicken into something exciting and full of flavor. The creamy, spiced sauce is deeply satisfying, while the quick preparation makes it ideal for weeknight meals. It’s versatile, easy to customize, and pairs beautifully with rice or flatbread for a complete and comforting meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or diced)
oil or butter
onion (finely chopped)
garlic (minced)
ginger (grated)
tomato puree or crushed tomatoes
tomato paste
heavy cream or yogurt
garam masala
cumin
paprika or chili powder
turmeric
salt
black pepper
fresh cilantro (optional)
Directions
Heat oil or butter in a large pan over medium heat. Add the chopped onion and cook until soft and golden.
Stir in the garlic and ginger, cooking briefly until fragrant.
Add the spices (garam masala, cumin, paprika, and turmeric) and cook for about a minute to release their aroma.
Mix in the tomato puree and tomato paste, stirring well to combine. Let it simmer for a few minutes to deepen the flavor.
Pour in the cream or yogurt and stir until the sauce becomes smooth and rich.
Add the cooked chicken and coat it well in the sauce. Let it simmer for 10–15 minutes until heated through and the flavors are well blended.
Season with salt and black pepper to taste.
Garnish with fresh cilantro if desired and serve hot.
Servings and timing
This recipe serves about 4 people.
Preparation time is around 10 minutes, and cooking time is about 20 minutes, making the total time approximately 30 minutes.
Variations
Use coconut milk instead of cream for a dairy-free version.
Add vegetables like peas or bell peppers for extra texture.
Make it spicier by adding fresh chili or extra chili powder.
Use leftover grilled or roasted chicken for a deeper flavor.
Add a squeeze of lemon juice for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave until warmed through. Add a splash of water or cream if needed to loosen the sauce.
This dish freezes well for up to 2 months.
FAQs
Can I use any leftover chicken?
Yes, roasted, grilled, or baked chicken all work well.
Is this recipe spicy?
It can be mild or spicy depending on how much chili you add.
Can I make it dairy-free?
Yes, substitute cream with coconut milk or a dairy-free alternative.
What can I serve with it?
Rice, naan, or flatbread are great options.
Can I use store-bought sauce?
Yes, but making it from scratch gives better flavor.
How do I thicken the sauce?
Let it simmer longer or add a bit more tomato paste.
Can I make this ahead of time?
Yes, it tastes even better the next day.
What is garam masala?
It’s a blend of warm spices commonly used in Indian cooking.
Can I add vegetables?
Yes, vegetables like peas or peppers work well.
Can I freeze it?
Yes, it freezes well and reheats easily.
Conclusion
Indian Leftover Chicken Tikka Masala is a flavorful and comforting dish that turns simple leftovers into a rich and satisfying meal. With its creamy sauce and aromatic spices, it’s an easy way to enjoy a restaurant-style curry at home.
PrintIndian Leftover Chicken Tikka Masala Recipe
Indian Leftover Chicken Tikka Masala is a rich, creamy curry with tender chicken simmered in a spiced tomato-based sauce for a comforting, restaurant-style meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup tomato puree or crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup heavy cream or yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1 teaspoon paprika or chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional)
Instructions
- Heat oil or butter in a large pan over medium heat. Add chopped onion and cook until soft and golden.
- Stir in garlic and ginger, cooking until fragrant.
- Add garam masala, cumin, paprika, and turmeric, and cook for 1 minute to release aroma.
- Mix in tomato puree and tomato paste, stirring well. Simmer for a few minutes.
- Pour in cream or yogurt and stir until smooth and combined.
- Add cooked chicken and coat well in the sauce. Simmer for 10–15 minutes until heated through.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- Use coconut milk instead of cream for a dairy-free option.
- Add vegetables like peas or bell peppers for extra texture.
- Adjust spice level with more or less chili powder.
- Add lemon juice for brightness.
- Serve with rice, naan, or flatbread.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
