Tandoori Chicken & Potato Recipe – Authentic Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken & Potato Recipe – Authentic Indian Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer. I stumbled upon this combination a few years ago when I had some leftover tandoori chicken and a craving for something comforting. The result? This incredible Tandoori Chicken & Potato dish! It’s a fantastic fusion of flavors, super easy to make, and always a crowd-pleaser.

Why You’ll Love This Recipe

This recipe is all about convenience and flavor. It’s a brilliant way to use up leftover tandoori chicken, but honestly, it’s so good you might just want to make the chicken specifically for this! It’s a comforting, flavorful dish that comes together quickly – perfect for a weeknight meal or a casual weekend lunch. Plus, who doesn’t love potatoes and tandoori chicken? It’s a match made in culinary heaven!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 5-6 pieces Tandoori Chicken pieces
• 2 medium Potatoes
• 1 whole Onion
• 1 tsp Chilli powder
• 2 tsp Chicken masala
• Salt to taste
• Fresh coriander leaves for garnishing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Tandoori Chicken preparation: You can use store-bought tandoori chicken, or make your own! Homemade is always lovely, but sometimes you just need a shortcut, and that’s totally okay. If using store-bought, make sure it’s good quality.
• Potato Varieties: I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well and have a lovely creamy texture. But honestly, any potato you have on hand will work! Just adjust the cooking time accordingly.
• Regional Chicken Masala blends: Chicken masala blends vary so much across India! Feel free to use your favorite brand or even make your own. My grandmother always added a pinch of garam masala to hers, which I love to do too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam the potatoes until they’re tender – you should be able to easily pierce them with a fork. Once cooked, peel them and cut them into bite-sized cubes.
2. Now, heat a pan with a little oil over medium heat. Add the chopped onion and sauté until it turns translucent and slightly golden.
3. Add the chilli powder and chicken masala to the pan. Stir for about a minute until fragrant – this blooms the spices and releases their flavor.
4. Toss in the cubed potatoes and stir well to coat them with all those lovely spices. Cook for another minute or so, just to get them nicely coated.
5. Time for the star of the show! Shred the tandoori chicken pieces and add them to the pan. Mix everything thoroughly to combine all the ingredients.
6. Finally, garnish with fresh coriander leaves and serve hot with your favorite bread or roti.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! This will steam the potatoes instead of letting them get nicely coated in the spices. Work in batches if needed.
• Taste as you go! Adjust the salt and chilli powder to your liking.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation using plant-based chicken: Swap the tandoori chicken for your favorite plant-based chicken alternative. Marinate it in tandoori spices before shredding and adding it to the pan.
• Gluten-Free considerations: Ensure your chicken masala blend is gluten-free. Most are, but it’s always good to check!
• Spice Level adjustments – Mild, Medium, Hot: Reduce or increase the amount of chilli powder to adjust the spice level. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations – Diwali snack: Serve this as a smaller portion as part of a Diwali spread – it’s a delicious and unexpected addition.

Serving Suggestions

This dish is incredibly versatile. It’s fantastic with:

• Warm roti or naan bread
• Steamed rice
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s honestly just as good the next day!

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? While it’s best enjoyed fresh, it’s still delicious reheated.
• Can I use leftover Tandoori Chicken? Absolutely! That’s what this recipe is perfect for.
• What type of potatoes work best? Yukon Gold or red potatoes are my go-to, but any potato will do.
• Can I make this ahead of time? You can prep the potatoes and onions ahead of time, but I recommend assembling and cooking the dish just before serving.
• How can I adjust the spice level? Simply adjust the amount of chilli powder! Start with less and add more to taste.

Enjoy! I really hope you love this Tandoori Chicken & Potato recipe as much as I do. Let me know what you think in the comments below!