I imagine that you—like me—often find yourself at the grocery store wanting to make something that’ll satiate your hunger pangs quickly. You’re looking for something teeming with masala that will not result in hours spent in the kitchen—enter rotisserie chicken! Take a very American staple, a store-bought rotisserie chicken, and morph it into some truly tasty and quick desi meals! Sometimes all you need is a little nudge for ideas and a semi-homemade dinner is within reach!

For all the recipe ideas shared below, you will have to remove the cooked chicken from the bones and cut/slice a few additional ingredients. Even so, these recipes can all be made within 15 minutes—if not less.

Chicken Kati Roll

You don’t need to trek to your local kati roll joint to savor this comfort food. Rotisserie chicken meat with the addition of masala and ready-made chapati and chutney will get you there quickly.

If you want to quickly make 2 rolls, shred approximtely 1 cup of chicken.

Cut a small onion into thin slices. Heat a pan over high to medium heat with 1 tablespoon vegetable oil. Add the onion to the pan and cook for 3 to 5 minutes.

Next, add ½ cup chicken and ½ teaspoon EACH of the following: garlic powder, cumin powder, and garam masala powder. Add ¼ teaspoon chili powder, ¼ teaspoon chaat masala and a splash of vegetable broth (water will suffice if you do not have broth/stock) to chicken. Cook for 5 minutes to evenly cook and season chicken.

Lastly, warm up two chapattis and brush on green chutney, fill each with cooked masala-fide chicken, and fold over.

Chili Chicken

To make this dish inspired by chili chicken fry, you will remove chicken from bones, about 2 cups worth for 2 to 3 servings. Place the chicken in a mixing bowl and combine with 1 tablespoon soy sauce, 2 ½ teaspoons chili sauce, ½ teaspoon white pepper, and ¼ teaspoon chili pepper. Toss your ingredients together and set aside.

Next, heat 2 tablespoons oil in a skillet and add ½ medium thinly sliced onion along with one green pepper, thinly sliced. Fry it for 4 to 6 minutes, or until onion and peppers have caramelized.

Finally, add chicken mixture, 2 more teaspoons soy sauce, 1 teaspoon vinegar, and about 1 teaspoon minced garlic and cook for 3 to 5 minutes. Add more chili sauce for the desired level of spiciness.

Chicken Pulao

This recipe is for those of you looking for a particularly low-carb dinner. Using Sketchy Desi’s pulao recipe which uses riced cauliflower instead of rice, we recommend adding shredding chicken to the cooking process where it says to add the peas and carrots; you can add instead of or along with the vegetable. Click here to get the recipe.

 

 

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