I just adore Indian food, but I’ve never had the courage to try to cook it at home—UNTIL NOW!
I was inspired by a recipe for tandoori-style chicken in my Everyday Food magazine recently because it looked awfully easy, not to mention cheap. The recipe calls for a whole chicken, which (since I try to only buy organic free-range chickens) is a TON cheaper than chicken breasts or even boneless chicken thighs. (A whole conventional chicken is cheaper than breasts or thighs, too.)
The recipe delivered, with a super easy and very delicious meal. Everyone loved it, including my toddler! But I had half a chicken left over when we were done.
So, I decided to use one of my own cardinal rules and reinvent my leftovers as tandoori chicken sandwiches. One word: YUM.
One of the easiest ways to stretch your food dollar when you’re shopping organic on a budget is to repurpose your leftovers in creative ways. It’s fine to serve the same thing more than once, but it’s way more fun to get creative. This chicken got me three meals, plus I’ll use the scraps and carcass to make stock which will go into a fourth meal.
Not bad for one chicken.
I created a yogurt sauce similar to the marinade for the chicken (never re-use marinade that has been in contact with raw meat) and even drizzled on a healthy dose of some Thing With A Zing—a chutney made locally here in Colorado! DE-licious. And what a great way to use up leftovers, too. In fact, I wish I had some MORE leftovers in the fridge; just talking about this sandwich is making me hungry!
The nutrition information for this one is figured using full-fat Greek yogurt, so you could definitely shave off some calories (and some points!) by using fat-free yogurt. This is also figured assuming that you will eat the skin of the chicken, since that’s where all the marinade-y goodness is, but if you have an IRON WILL and can remove the skin, that could lower the calories as well.
A note on serving size: we got two adult-size servings (and one baby serving) of chicken for one meal, and then four pita sandwiches (and chicken for baby) for two more meals from a standard 4-pound chicken. Don’t forget to save your bones and carcass for stock!
I’m sharing this recipe with Real Food Wednesday and Pennywise Platter Thursday.