Who amongst us hasn’t looked for ways to finish up that leftover Tandoori chicken….reheated tandoori chicken somehow doesn’t even come close to the original. Farah Pasha comes to the rescue and shares her trick for using leftovers without losing any of the taste.
Shredded leftover tandori chicken,
1/2 cup Button mushroom,
5 finely chopped Potato,
One Extra large Garlic ,
1 tablespoon chopped Parsley,
1 tablespoon chopped Cream cheese,
4 tablespoons Pepper &
Salt to taste
Wash the potato and scoop the inside till just the base is left. Smear it with some salt, olive oil and grill it for about 15 minutes till soft. In a pan , heat olive oil and fry finely chopped garlic with mushrooms. Add the shredded tandoori chicken, parsley and cream cheese. Mix thoroughly. Remove from heat and stuff this filling into the grilled scooped out potato and bake in a hot oven for 7 minutes. Serve hot.
Recipe by Farah Pasha, Compiled by Mona Malik