Chicken Tikka Masala with Leftover Tandoori Chicken
Recipe by Adam Ragusea
A home‑cooked version of the classic restaurant chicken tikka masala, built around leftover tandoori chicken, aromatic spices, tomato‑cream sauce and fluffy aged basmati rice. The recipe walks you through rinsing and soaking the rice, building a deep, caramelized tomato base, and finishing with creamy sauce and fresh cilantro.
MediumIndianServes 4
Printable version with shopping checklist
Source Video
22m
Prep
1h 8m
Cook
11m
Cleanup
1h 41m
Total
Cost Breakdown
Total cost:$11.37
Per serving:$2.84
Critical Success Points
- • Rinsing the rice to remove excess starch
- • Cooking the rice with proper water ratio
- • Aggressively reducing the tomato sauce for depth of flavor
- • Heating the pre‑cooked tandoori chicken without overcooking
Safety Warnings
- • Handle hot oil and boiling water with care to avoid burns
- • Use oven‑mitts when moving the hot skillet
- • Be cautious when deglazing with tomatoes as steam can splatter
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