Leftover Loving- Butter Chicken with Veggies

So I made this yummy meal out of leftover roast chicken (can use store bought rotisserie), sauteed veggies (mushrooms, onion, yellow and red peppers), leftover rice, and this yummy store-bought Indian Butter Chicken sauce.

I first cooked down 1/2 of a chopped onion, 1 small container of sliced mushrooms, and 1/2 of a sliced yellow pepper and 1/2 of a sliced red pepper- about 10 minutes. Then I added the cooked chicken and cold rice along with the sauce. It took about another 10 minutes to slowly warm all the way through.

You could sub the chicken with tofu, shrimp, lamb, or just add more veggies. These are the veggies that I had, but really you can sub any veggie here. If you had any leftover couscous or quinoa, that would be a great sub for the rice.

I challenge you to see what is in your fridge and be creative!

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Tofu and Veggie Tikka Masala 

Evening friends! So yesterday I made this delicious vegetarian Indian meal. I bought the sauce, some tofu, and some quick cooking lentils this week for dinner when I thought I was going to have a night at home by myself.

Well, in my previous post, you see I had a random date night.  I decided to cook this meal anyways so that I can have lunch today. It was super yummy and filling. Plus I have tons of leftovers! I even fed my mom…she is wary of Indian food because of spices and heat, but she loved this dish! I hope you try it out!

Tofu and Veggie Tikka Masala 

Ingredients

1 container firm tofu, drained and cubed
1/2 large yellow onion, diced
3 cloves of garlic, minced
3 yellow squash, thinly sliced
5 small baby potatoes, chopped
1/2 cup of frozen peas
1 jar of Tikka Masala sauce
2 tablespoons Garam Masala spice (optional)

Directions

In a large pan, heat a few tablespoons of olive oil. Add in the onions and potatoes. Cook for about 10 minute on medium low heat. Add in your garlic and squash. Add in your spices. Cook down for about 5 minutes. Add in your sauce. Simmer for 10 minutes. Add in your tofu and frozen peas. Cook until frozen peas and tofu are cooked and the dish is steaming.

I also cooked some Jasmine rice and some quick cooking lentils…

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Easy Butter Chicken

I have been craving Indian food all week, so today at the store I took a trip down the international aisle. The Indian section is very small. If you blink you’ll miss it. I spied this Butter Masala sauce, so I decided to give this one a try to make Butter Chicken. 

I kinda sorta followed the directions on the jar, per usual. I diced up my protein in bite-sized pieces. In a bowl, I added a little olive oil, salt, pepper, and garam masala (Indian spice). Then I sautéed the chicken for a few minutes until brown on the outside. Then I added the sauce pan and let it simmer for about 15 minutes.img_2850-1
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I  served with basmati rice, peas, and naan. 

The girls actually liked it!