📸 Leftover grilled chicken? Turn it into this bold & spicy Chicken Latpata in just 30 minutes!

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Chicken Latpata

A Delicious Way to Use Leftover Chicken

Leftovers don’t have to be boring, and Chicken Latpata proves just that! This dish transforms simple grilled chicken into a flavour-packed, masala-infused curry. A blend of mustard oil, whole spices, and slow-cooked onions creates a rich and aromatic base, while tomatoes, green chillies, and yoghurt add depth and complexity. The finishing touch? A hint of sour cream and butter, bringing a luxurious, creamy texture to this vibrant dish.

What is Chicken Latpata?

The word “Latpata” refers to something messy, saucy, and full of spice, perfectly describing this dish. Unlike a typical chicken curry, this recipe is designed to be bold, quick, and incredibly satisfying. Whether you have leftover tandoori, grilled, or even roast chicken, this recipe reinvents it into a delicious, restaurant-style meal without much effort.

Serving Suggestions

Pair Chicken Latpata with:
✔ Fluffy Basmati Rice for a classic Indian meal.
✔ Hot Rotis or Naan to soak up the rich, spiced gravy.
✔ Jeera Rice or Pulao for an aromatic pairing.

This dish is a fantastic quick-fix meal for busy weeknights, meal prep, or even when you have guests over and need something special in minutes!

📌 Try This Recipe & Share Your Feedback!

Loved this Chicken Latpata recipe? Let me know in the comments! Tag me on Instagram @gayatriisingh when you try it. Don’t forget to explore more quick & flavourful Indian recipes on www.culinarynirvana.life!

Print

Course Main Course
Cuisine Indian Cuisine
Keyword Chicken Curry, Chicken Latpata, Kadhai Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Calories 320kcal

Ingredients

  • 400 g leftover grilled chicken thigs shredded into large chunks
  • 1 nos large onion thinly sliced
  • 4 nos garlic roughly crushed
  • 2 tsp ginger finely chopped
  • 1 tbsp coriander stalks finely chopped
  • 1 nos large tomato diced
  • 2 nos green chillies adjust to taste
  • 1 tbsp coriander powder
  • 2 tbsp meat masala You can add less, I prefer punchy
  • 1 tsp red chilli powder
  • 2 tbsp yoghurt I always use greek style
  • 1 tbsp sour cream You can add heavy cream too
  • 1 tbsp butter
  • 1 tbsp mustard oil
  • 1 each green and brown cardamom and bay leaf
  • 1 tsp salt adjust to taste
  • 1 tbsp Fresh coriander for garnishing

Instructions

  • Prepare the Chicken
    Shred the grilled chicken into large chunks and set aside. You can use any grilled/roasted leftover chicken.
  • Cook the Base
    Heat mustard oil in a pan. Add the cardamom pod and bay leaf, stir for 10 seconds.
    Add the coriander stalks and crushed garlic. Sauté for 30 seconds until slightly browned.
    Stir in the sliced onions, 1 tbsp meat masala, and turmeric powder. Sauté for 5 minutes until the onions turn golden brown. Cover and cook for another 3 minutes to soften.
  • Build the Flavour
    Add the tomatoes, green chillies, and ginger. Stir well.
    Mix in the coriander powder, remaining meat masala, red chilli powder, and salt. Stir to combine.
    Cover and cook for 5 minutes.
  • Add the Chicken
    Stir in the yoghurt, whisking continuously to prevent curdling.
    Add the shredded chicken and mix well. Loosen the gravy with 2 tbsp water.
    Sauté on high heat for 2 minutes, then stir in sour cream and butter.
    Cover and cook on high heat for 2-4 minutes.
  • Finish & Serve
    Garnish with fresh coriander and finely chopped ginger.
    Serve hot with naan, roti, or steamed rice.

Nutrition

Calories: 320kcal | Carbohydrates: 14g | Protein: 28g | Fat: 18g | Fiber: 3g
Gayatri Singh

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Published by
Gayatri Singh
Tags: Chicken KadhaiChicken LatpataCurry
3 months ago

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