chicken, garlic naan, saffron rice and mango chutney in copper bowls” loading=”lazy” />Yes, you can reheat Indian takeaway, and most of it genuinely tastes better the next day. Spice compounds are fat-soluble: overnight they distribute more evenly through the sauce and protein, deepening the flavour in a way that freshly cooked food doesn’t have time for. The key is handling each component correctly rather than microwaving everything together in the takeaway container.
Can You Reheat Indian Takeaway?
Yes. Indian takeaway keeps in the fridge for two to three days. Refrigerate within two hours of it arriving. The critical food safety component is chicken: any dish containing chicken must reach 75°C (165°F) throughout. Lamb and prawn dishes follow similar rules. Rice should always be reheated separately and with care due to Bacillus cereus risk. Do not reheat any component more than once.
Reheating Curry (Chicken, Lamb, Vegetable)
The stovetop is the best method for any curry.
- Transfer to a saucepan. If the curry looks thick after a night in the fridge, add two to three tablespoons of water.
- Heat over medium heat, stirring every minute or two.
- Once it begins to simmer gently, reduce to medium-low for three to four minutes.
- Check the protein: cut open the thickest piece to confirm it is hot throughout. The sauce reaching boiling does not guarantee the chicken or lamb is safely hot.
Microwave method: transfer to a bowl, add a tablespoon of water, cover loosely, microwave on full power for two minutes, stir thoroughly, then add 60-second bursts checking after each until the protein is hot throughout.
Reheating Rice
Always separate from the curry. Add a tablespoon of water per portion, cover tightly, microwave for 90 seconds, stir, and check. See the full rice reheating guide for details. Never reheat rice more than once.
Reheating Naan, Chapatti, and Paratha
Bread items dry out badly in the microwave. A dry pan or oven gives far better results.
- Dry pan: 30 to 45 seconds per side over medium-high heat until warm, slightly puffed, and charred in spots
- Oven: wrapped in foil at 180°C for five to six minutes
- Microwave (last resort): wrap in a damp paper towel, 20 seconds at 50% power
Reheating Samosas and Bhajis
These are fried items and benefit from dry heat to restore any crispness.
- Air fryer at 180°C for three to four minutes: best result
- Oven at 200°C for eight to ten minutes on a rack
- Avoid the microwave: the pastry turns soft and the filling steams rather than crisps
Component Guide
| Component | Best Method | Time |
|---|---|---|
| Curry (chicken/lamb/veg) | Stovetop, medium heat | 8-10 min |
| Rice | Microwave with water, covered | 90 sec |
| Naan/chapatti | Dry pan, high heat | 30-45 sec per side |
| Samosas/bhajis | Air fryer 180°C or oven 200°C | 3-10 min |
I love to treat myself to a few ethic foods a month, and this time I thought I would try some Indian style cuisine. It is so beautiful; I have no idea how to reheat it! Can you reheat Indian takeaway?
As a general rule of thumb, you will want to split all the components up if you want another hot version of your meal. Most of the time, it is delish cold, but for those of us who prefer our food warm, here are a few tips.
- Bread– If you prefer not to chew rubber, do not reheat the bread in the microwave! Pita has always done terrible things when exposed to a microwave, no idea why it is like that. If you want warm bread, use a really hot plate (either hot water or after you reheat everything else). Slow heating ensures the bread stays fluffy, not chewy.
- Vegetables/Fruit/Toppings– Most of the time, you will not want to expose these guys to heat. They can spoil, overcook, or ruin their overall flavor.
- Meat/Rice- Reheating meat and rice is easy. You can easily reheat them together, in a few ways. The microwave, or in a skillet.
Microwave
In a microwave-safe dish, combine the rice and meat. Add two tablespoons of water, and microwave for 45 seconds. Stir. Microwave for another minute, and stir again. This time, check for desired warmth. Remember, depending on the meat, it may take upwards of 4 minutes to heat all the way through!
Skillet
By far the best way to whip up your Indian leftovers is to put the meat and rice into a skillet, turn on LOW, and cover.
After a few minutes, go ahead and break up the rice with a fork and move the meat around to ensure each side gets warmed.
You should only need a total of 8 minutes to warm a bowl of Indian takeout. Some meats will take longer than others, so be sure to always check. If you think it is burning, go ahead and put it on a plate and break it apart and make sure the middle is hot to the touch.
After all your components have been heated to your satisfaction, combine everything and enjoy a second night of incredible Indian takeout. After all, you wouldn’t be eating if it wasn’t amazing, right?