This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tandoori-flavoured chicken with leeks
Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.
57 K 4.8/5 (4 reviews)
55 min.
Easy
4.45 €
4 people
8 IngredientsLast modified on: April 17th 2019
4 
2 
300 g chicken
3 tablespoons 
2 tablespoons tandoori spices
200 ml 
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - ⌛ 5 min.
Cut 300 g chicken into small chunks or shreds.
Set aside.
Set aside.
Stage 4 - ⌛ 1 min.
Pour 3 tablespoons olive oil into a large pan on high heat. When really hot, add the shallots.
Salt, pepper and cook for 1 minutes without colouring.
Salt, pepper and cook for 1 minutes without colouring.
Stage 5 - ⌛ 10 min.
Add the leeks, mix well and leave to cook until tender.
Stage 6 - ⌛ 2 min.
Add the chicken and 2 tablespoons tandoori spices. Mix well.
Stage 7 - ⌛ 15 min.
Lastly, add 200 ml liquid cream, salt and pepper.
Leave on low heat to reduce until you have a thickened, creamy sauce.
Leave on low heat to reduce until you have a thickened, creamy sauce.
Stage 8 - ⌛ 1 min.
Check the seasoning and your dish is ready to serve.
Remarks
The recipe is a vague one, so do feel free to adapt the quantities to whatever you have to hand.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 80 RDI=8 % | 130 RDI=20 % | 1,810 RDI=90 % | 7,590 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 5 RDI=1 % | 8 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 30 RDI=5 % | 450 RDI=20 % | 1,900 RDI: 20 % |
How much will it cost?
- For 4 people : 4.45 €
- Per person : 1.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken
Like these other recipes: Duck Parmentier, Sautéed chicken with leeks, Chicken with rice and leeks, Chicken and mushroom brik rolls, Chicken with spinach in a cream sauce , ... See them all 6
Liquid cream
Like these other recipes: Toffee apple upside-down cake, Normandy seafood stew, Pistachio ice cream, Sauce Normande (for fish), Rosemary steamed fish, ... See them all 171
Leek
Like these other recipes: Sliced veal with leeks and mushrooms, Chicken with rice and leeks, Fried bread with leek and poached egg , Chinese style chicken, Deep leek and potato quiche, ... See them all 75
Olive oil
Like these other recipes: Pasta with mushrooms, Mixed vegetable curry, Fried rice with turnips and new peas, Green parsley sauce, Filet mignon with mustard and tarragon sauce, ... See them all 550
Other recipes you may also like
Leek and potato soup
A classic of French family cooking. October 3rd 2010501 K5 45 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice. March 23th 2011541 K 32.3 20 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011575 K5 5 min.
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way. February 21th 2011154 K4.1 1 min.
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche. October 13th 2010389 K 15 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.