Ingredients
1 rotisserie chicken (3–4 lb), shredded
2 tbsp olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder (Adjust to taste)
1 (15 oz) can crushed tomatoes
1/2 cup tomato paste
1/2 cup shredded carrots (Optional, for sweetness)
1/4 cup heavy cream or coconut milk (For vegan option)
6 cups chicken stock (Use vegetable stock for vegetarian)
1 tbsp garam masala
Salt to taste
Fresh cilantro, chopped (Optional garnish)
Instructions
Preheat oven to 400°F (200°C) if using oven method (optional)
Heat oil in large pan over medium; sauté onion until translucent
Add garlic, ginger, turmeric, cumin, and coriander; cook 1 minute
Stir in crushed tomatoes, tomato paste, and carrots
Simmer 10 minutes, adding stock to reach desired sauce consistency
Add shredded rotisserie chicken (removed from skin), chili powder, and simmer 5 minutes
Stir in cream or coconut milk and garam masala
Adjust seasoning and simmer 5 minutes until sauce thickens
Serve with basmati rice and garnish with cilantro
Notes
Use vegetarian stock and dairy-free coconut milk for vegan option
Rotisserie chicken skin can be omitted for lower fat
Sauce can be made dairy-free with coconut milk
Store leftovers in airtight container up to 3 days
Recipe can be doubled for meal prep
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 420
- Sugar: 8g
- Sodium: 2400mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg