Chicken Tikka Masala with Leftover Tandoori Chicken

Ingredients

• 1 pound Aged basmati rice (Rinse until water runs clear; soak 30 min before cooking)
• 4 cups Water (for rice) (Used for cooking the rice after soaking)
• 1 teaspoon Salt (for rice) (Heaping teaspoon, adjust to taste)
• 2 tablespoons Ghee (clarified butter) (Use ghee, not regular butter, for high‑heat sauté)
• 1 piece Large onion (Finely chopped)
• 2 tablespoons Garam masala (Can use homemade masala or store‑bought)
• 2 tablespoons Tomato paste (Adds acidity and depth)
• 1 tablespoon Kashmiri chili powder (Provides bright red color and mild heat)
• 1 can (28 oz) Crushed tomatoes (Whole‑can, use to deglaze and build sauce)
• 2 tablespoons Ginger‑garlic paste (Store‑bought or freshly grated)
• 0.5 cup Heavy cream (Adds richness; can reduce for lighter version)
• 2 cups Water (for sauce) (Adjust for desired sauce consistency)
• 1 tablespoon Sugar (Balances acidity and brings restaurant‑style flavor)
• 1 teaspoon Salt (for sauce) (To taste)
• 1 handful Fresh cilantro leaves (Roughly chopped for garnish)
• 1.5 pounds Leftover tandoori chicken (boneless) (Cut into bite‑size chunks; fully cooked)

Instructions

1. Rinse the rice

   Place the dry basmati rice in a bowl, cover with water and swish with your fingers. Drain and repeat until the water runs clear (about 4–5 rinses).

   Time: PT5M

2. Soak the rice

   Leave the rinsed rice in fresh water to soak for 30 minutes. This shortens the cooking time and helps achieve uniform texture.

   Time: PT30M

3. Cook the rice

   Drain the soaked rice, combine with 3 ¾ cups water and 1 tsp salt in a pot. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing.

   Time: PT20M

   Temperature: 100°C

4. Chop the onion

   Finely dice the large onion into small pieces.

   Time: PT5M

5. Heat the pan and add ghee

   Place a wide skillet over high heat and melt 2 Tbsp ghee until shimmering.

   Time: PT2M

   Temperature: high

6. Sauté the onion

   Add the chopped onion to the hot ghee. Stir constantly for 2–3 minutes until the pieces turn translucent and begin to brown lightly.

   Time: PT3M

   Temperature: high

7. Toast the garam masala

   Sprinkle 2 Tbsp garam masala over the onions, stir for 1 minute, then lower the heat to medium.

   Time: PT1M

   Temperature: medium

8. Add tomato paste and chili powder

   Stir in 2 Tbsp tomato paste and 1 Tbsp Kashmiri chili powder, cooking for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium

9. Deglaze with crushed tomatoes

   Pour in the 28‑oz can of crushed tomatoes, scraping up any browned bits from the pan. Mix well.

   Time: PT2M

   Temperature: medium

10. Add ginger‑garlic paste

    Stir in 2 Tbsp ginger‑garlic paste and cook for 1 minute.

    Time: PT1M

    Temperature: medium

11. Reduce the tomato sauce

    Let the mixture simmer aggressively, stirring frequently, for about 10 minutes until it thickens, darkens, and begins to caramelize.

    Time: PT10M

    Temperature: medium

12. Incorporate cream

    Stir in ½ cup heavy cream, mixing until fully incorporated.

    Time: PT1M

    Temperature: medium

13. Add water for sauce consistency

    Pour in 2 cups water, bring the mixture to a gentle simmer.

    Time: PT2M

    Temperature: medium

14. Season with sugar and salt

    Add 1 Tbsp sugar and 1 tsp salt (or to taste). Stir and taste, adjusting seasoning as needed.

    Time: PT1M

    Temperature: medium

15. Heat the tandoori chicken

    Add the pre‑cooked tandoori chicken chunks to the sauce. Simmer for 5 minutes, allowing the chicken to warm through and absorb the sauce flavors.

    Time: PT5M

    Temperature: medium

16. Finish and serve

    Remove the pan from heat, garnish with chopped cilantro, and serve alongside the fluffy basmati rice.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g