Often times after I bake tandoori chicken I feel bad to put away so much cooked masala marinade which fell from the chicken pieces onto the foil.
There was this one day when I baked some tandoori chicken and had lots of this cooked masala marinade left on my foil tray. So quickly I remember the left over biriyani rice in the fridge, and put on my cooking hat to come up with something differetn and tasty. Not leaving our nutritious veggies,a new dish called Tandoori Chicken Fried rice was born.
This is a typical Indian spicy fried rice which can be made from the fresh or left over cooked tandoori masala marinade and tandoori chicken and either we can use the plain rice or if you have krushka or pulav, or left over biriyani. You can used frozen or fresh veggies. I always prefer cutting fresh veggies. So there you got a complete meal in one dish - Proteins, Carbs, Vitamins and fibre.....and .....not to mention the good taste.
2 Thigh pieces of Tandoori chicken(Baked or Barbecued)
3-4 Tbsp of Cooked Tandoori Chicken masala Marinade
4 - 6 Cups Cooked Rice/Fresh or Left over biriyani
2 tsp cooking oil
1 rem of fresh Curry leaves
2-3 Thai Green Chillies slit into halves
1 big Onion cut length wise
2 - 3 Cups choice of chopped veggies (Carrots, Cabbage, Beans, Peas, Broccoli, Cauliflower)
1/2 tsp each of Chilly, Coriander, Cumin powders( if desired)
Salt to taste
Finely chopped fresh Coriander to garnish.
In a wide pan, heat oil, sizzle curry leaves, green chillies.
Add Onions and cook till Onions are little cooked and crispy
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Now make space in the pan to beat an and make it into scramble, adding enough salt for the egg.
Once the scramble egg is fried mix it with the rest of veggies.
Now add the cooked Tandoori masala marinade, chicken pieces and the plain or biryani rice along with the CCC powders if using.
Add enough salt again and mix well.
Garnish with Coriander leaves and remove from heat.
This is also sent to Srivalli from Cooking for All Seasons for the food blog event Rice Mela