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 ChickenShred the grilled chicken into large chunks and set aside. You can use any grilled/roasted leftover chicken.
- Cook the BaseHeat 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 FlavourAdd 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 ChickenStir 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 & ServeGarnish 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