What Can You Do with Leftover Take-Out Tandoori Chicken?

Tandoori Chicken Salad of Course

We ordered take-out this week from a neat local Indian restaurant called Ekta. One of the dishes we ordered was Ekat Kabob, a chicken breast marinated in cashew paste, fenugreek leaf, sour cream, green chili & chopped ginger.

The chicken was prepared Tandoori style by cooking it in a “traditional clay oven fired by charcoal.”

What is Fenugreek Leaf?

Fenugreek is a plant belonging to the Fabaceae family and is used as both an herb (when dried), a spice (by using just the seeds), and a vegetable (the leaf).

The plant has small and rounded leaves and is a common ingredient used in Indian cuisine. The actual leaf of the fenugreek was incorporated into the dish we ate and tasted like a rich curry.

Indian Chicken Salad

I don’t think you’ll find Indian chicken salad served in many restaurants, but that’s what I call this dish because I used the leftover chicken along with the sauce it came with. I added some additional ingredients like dried cherries and candied toasted walnuts but feel free to come up with your own creation by adding your own favorite ingredients.

I served this on homemade zucchini bread because my wife thought it would be a great combination and she was right. She had just made recently made a loaf of the zucchini bread and it worked perfectly with the leftover tandoori.

I’m sure this dish would be just as good on some toasted Italian bread as an open-faced sandwich or traditional sandwich.

There are no exact measurements because it all depends on how much leftover chicken you have. This is one of those recipes that you prepare by eye and taste.

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