How to Make the Leftover Takeout Sando
Step 1: Prepare the Kachumber Salad
Kachumber is the ultimate refreshing salad, made with crunchy cucumbers, juicy tomatoes, and zesty red onions. It adds the perfect bright contrast to the rich, spiced chicken.
In a large mixing bowl, combine:
- Diced English cucumber
- Diced large tomato
- Diced small red onion
- Diced serrano chile for a kick
- Chopped fresh cilantro for a fresh bite
Season the salad with:
- Fresh lemon juice for acidity
- Kashmiri chile powder for warmth
- Freshly ground black pepper
- Ground toasted cumin for depth
- Kosher salt to taste
Mix everything together and adjust the seasoning as needed. This salad not only adds crunch but also balances the heat of the chicken with its citrusy brightness.
Step 2: Reheat the Tandoori Chicken
Shred the leftover tandoori chicken into bite-sized pieces for easy layering.
Heat a large skillet over medium heat and add ghee (clarified butter). Once melted, add the shredded chicken and sauté until warmed through. This quick sear enhances the flavors and gives the chicken a delicious, slightly crispy texture.
Remove the chicken from the skillet and set it aside while you toast the naan.
Step 3: Toast the Naan
In the same skillet, place the naan and toast until it’s warm, slightly crispy, and golden brown. The ghee left in the pan will add a buttery richness to the bread.
Step 4: Assemble the Sandwich
Now for the fun part—building your sandwich!
- Lay the warm naan flat as your base.
- Pile on the juicy, spiced chicken.
- Spoon over a generous amount of kachumber salad for crunch and brightness.
- Drizzle with cool, creamy raita to balance out the heat.
- Fold or serve open-faced—either way, it’s going to be delicious.
Ingredients & Substitutions
- Tandoori Chicken – Works great with butter chicken, tikka masala, or even paneer if you’re going vegetarian.
- Ghee – Adds a nutty, buttery richness, but you can also use butter or neutral oil.
- Naan – Try it with roti, pita, or even toasted brioche for a fusion twist.
- Raita – No raita? Use Greek yogurt with a squeeze of lemon and chopped cucumber for a quick alternative.
- Serrano Chile – Can be swapped for jalapeño or omitted for a milder salad.
Tips & Suggestions
- Make It Extra Crispy – For more texture, toast the naan until it’s slightly charred.
- Add More Heat – Sprinkle some extra Kashmiri chile powder or drizzle with green chutney.
- Go Fusion – Try serving this as a naan wrap or turn it into a panini for an extra crispy bite.
- Pair It With – Serve with masala fries, mango lassi, or a side of spiced chickpeas.
Frequently Asked Questions
Can I Use Store-Bought Tandoori Chicken?
Absolutely! If you don’t have leftovers, grab pre-cooked tandoori chicken from an Indian grocery store or grill some at home using a spice mix.
How Do I Store Leftovers?
Kachumber salad – Best eaten fresh but can be stored for 1 day in the fridge.
Assembled sandwiches – If storing, keep the naan, chicken, and salad separate to prevent sogginess.
Can I Make This Ahead of Time?
Yes! Prep the kachumber and chicken ahead, then assemble just before serving for the best texture.
Final Thoughts
This Leftover Takeout Sando proves that next-day Indian food can be just as exciting as the first bite. With spiced tandoori chicken, crispy naan, fresh salad, and cooling raita, every bite is a perfect mix of bold, refreshing, and satisfying flavors.
🔥 Next time you have Indian leftovers, don’t just reheat—reinvent!
