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leftover Indian takeaway

Leftover Indian takeaway gyros made with leftover Tandoori chicken. Naan bread, chips, red chillies, spring onions, pickled red onions, lettuce and a spicy mayo dressing.

This leftover Indian takeaway gyros recipe is delicious way to use up your leftover takeaway! I used chicken and salad from a Tandoori chicken starter. However, you can use any leftover chicken curry dish for this recipe. Furthermore, you could use any leftover takeaway meat you prefer for this recipe.

Check out my Easy Chickpea and Spinach Curry for another delicious Indian recipe! Also, check out my Instagram for more recipe inspiration!

If you would like a healthier alternative to this recipe check out my Easy and Delicious Spicy Chicken Flatbreads recipe! I also have Tandoori Chicken Chips which will go perfectly with this recipe.

Make it Vegan

Simply warm through your leftover curry vegetables and use vegan mayonnaise.

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leftover Indian takeaway

Leftover Indian Takeaway Gyros

Leftover Indian takeaway gyros, made with tandoori chicken, naan bread, chips, red chillies, spring onions, pickled red onions, lettuce and a spicy mayo dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 500 ml Vegetable oil
  • 600g Maris piper potatoes (cut into thick chips)

Pickled Red Onions

  • 1 Red onion (sliced)
  • 100 ml Red wine vinegar
  • Pinch Caster sugar
  • Pinch Salt
  • Leftover chicken (shred)
  • 1/2 Naan bread (halved)
  • 100g Lettuce (shredded)

Spicy Dressing

  • 1 tbsp Curry sauce/Tandoori chicken starter juices
  • 2 tbsp Mayonnaise
  • 1 tbsp Lemon juice
  • 4 Spring onions (chopped)
  • 2 Red Chillies (sliced)

Instructions
 

  • Heat the oil in a medium sized pan to medium heat (this should take around 10 minutes). Add the chips and cook for 15-20 minutes until golden brown and cooked through. Place on kitchen towels and pat with a kitchen towel to remove any excess oil. Lightly season with salt to your liking.
  • Meanwhile, add the red onion, red wine vinegar, sugar and salt to a small bowl to pickle the onion while the chips are cooking. Stir every few minutes to make sure all the onion is absorbing the mixture.
  • Top the naan bread with lettuce (or any leftover salad you have from your starters from your takeaway). Top with the shredded leftover chicken (I used a Tandoori chicken starter and used the leftover juices to make the dressing but you could use leftover curry chicken and use 1 tbsp of the sauce to make your dressing). Add the mayonnaise and lemon juice to the leftover juices or sauce, in a small bowl, and stir until combined.
  • Add the chips, spring onions and red chillies to the top of the gyros. Drain the pickled red onions and add to the gyros. Drizzle the spicy dressing across the top and enjoy.
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