Leftover Chicken Curry
Transform leftover roasted chicken into a fiery and tangy Rajasthani curry. This quick recipe, known as 'Murgh ka Mokul,' uses a yogurt and chickpea flour base to create a rich, flavorful gravy in under 30 minutes, perfect for a weeknight meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Yogurt Base
- b.In a medium bowl, whisk the room-temperature curd and besan (chickpea flour) together until you have a completely smooth, lump-free mixture.
- c.Add the turmeric powder, red chili powder, coriander powder, and 0.5 tsp of salt to the yogurt mixture.
- d.Whisk again until all the spices are fully incorporated. Set this bowl aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
- c.Add the hing and immediately follow with the finely chopped onion.
- d.Sauté the onions for 5-7 minutes, stirring occasionally, until they become translucent and light golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- f.Pour in the tomato puree, mix well, and cook for 6-8 minutes, until the masala thickens and you see oil separating at the edges.
- 3
Step 3
- a.Create the Gravy
- b.Turn the heat down to the absolute lowest setting. This is crucial to prevent the yogurt from curdling.
- c.Slowly pour the spiced yogurt mixture into the pan while stirring continuously and vigorously with your other hand.
- d.Continue to stir constantly for 2-3 minutes until the yogurt is well combined and the gravy begins to thicken slightly.
- e.Add 1 cup of hot water and the remaining 0.75 tsp of salt. Stir well and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Add Chicken and Simmer
- b.Gently add the leftover chicken pieces to the simmering gravy. Stir to ensure all pieces are coated well.
- c.Cover the pan with a lid and let the curry simmer on low heat for 5-7 minutes. This allows the chicken to heat through and absorb the rich flavors of the gravy.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
- c.Give the curry a final gentle stir to combine.
- d.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room-temperature yogurt to minimize the chances of it curdling when added to the hot pan.
- 2The key to a smooth gravy is to lower the heat completely and stir continuously while adding the yogurt mixture.
- 3For a deeper, nuttier flavor, you can dry roast the besan in a separate pan for a minute until aromatic before mixing it with the yogurt.
- 4This recipe is ideal for leftover tandoori or roasted chicken, as their smoky flavor adds incredible depth to the curry.
Adapt it for your goals.
Protein
Replace chicken with leftover cooked mutton, paneer cubes (lightly fried), or hard-boiled eggs.
CreaminessCreaminess
For a richer, creamier gravy, add 2 tablespoons of fresh cream or cashew paste along with the yogurt mixture.
VegetableVegetable
Add par-boiled vegetables like peas, carrots, or potatoes along with the chicken for a more wholesome meal.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve digestion and maintain a healthy gut microbiome.
Rich in Anti-inflammatory Spices
This curry is packed with spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of this Leftover Chicken Curry contains approximately 385-420 calories. This is an estimate and can vary based on the type of leftover chicken and the amount of ghee used.