Got some leftover turkey staring at you from the fridge? Let’s turn that into a culinary masterpiece with a Punjabi-style twist! This ain’t your ordinary turkey; it’s a flavor-packed delight marinated in a symphony of yogurt, turmeric, garam masala, and garlic paste. Brace yourself for an explosion of deep, rich flavors and juicy goodness.

Servings	Total	CALORIES
6	5hrs	612 per serving

Table of Contents

Ingredients for the Marinade:

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1½-inch pieces

Marination Method:

Mix the garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger, and yogurt in a bowl.
Fold in the turkey.
Cover and let the flavors mingle for at least 4 hours or, for an intensified experience, overnight.

Crafting the Flavor Symphony

Ingredients for the Masala:

4 tablespoons ghee or neutral oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1½ teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
¾ cup coarsely chopped fresh cilantro, plus extra for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Directions:

Heat a Dutch oven over medium-high heat. Add 3 tablespoons of ghee or neutral oil.
Throw in onions, cardamom, bay leaf, paprika, red pepper flakes (if you’re feeling spicy), garam masala, and a pinch of salt.
Cook until the onions are browned and tender, around 10 to 15 minutes. Keep that temperature in check to avoid burnt onions.

Building the Flavor Oasis

Make space in the pot, add another tablespoon of ghee or oil, and toss in ginger, garlic, and serrano peppers. Let them sizzle for about 10 seconds.
Blend this aromatic mix with the spiced onions. Introduce tomato paste and the crushed whole peeled tomatoes.
Bring it to a boil, then simmer until the liquid’s almost gone, usually 8 to 10 minutes of stirring.

Creamy Culmination

Add cream and chopped cilantro to the pot. Season with 1½ teaspoons of kosher salt. Taste and tweak the seasoning as needed.
Simmer over low heat, stirring occasionally, until the sauce thickens, approximately 40 minutes. Wave goodbye to that bay leaf.

Turkey Transformation

While your sauce simmers, lay the marinated turkey on a foil-lined baking sheet. Broil until it gets a tantalizing blackened touch, about 6 to 8 minutes. Set aside.

Bringing It All Together

Bust out the blender (or a trusty hand-held one) to purée the sauce. Add the turkey back in and let it simmer for 5 to 10 minutes until it’s just warmed through.
Just before the grand finale, stir in that zesty lemon juice. Taste and sprinkle in more salt if needed.

Garnish and Serve

To serve, sprinkle with cilantro sprigs. Dish it up hot, paired with steamed basmati rice.
Got some leftovers? No worries! Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Now, dive into a world where your leftover turkey takes center stage in this Punjabi-style Tikka Masala extravaganza!

Best Turkey Tikka Masala

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Got some leftover turkey staring at you from the fridge? Let's turn that into a culinary masterpiece with a Punjabi-style twist! This ain't your ordinary turkey; it's a flavor-packed delight marinated in a symphony of yogurt, turmeric, garam masala, and garlic paste. Brace yourself for an explosion of deep, rich flavors and juicy goodness.

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Prep Time 4

Cook Time 1

Total Time 5

Course dinner, Turkey

Servings 6

Calories 612 kcal

Ingredients

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1½-inch pieces
4 tablespoons ghee or neutral oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1½ teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
¾ cup coarsely chopped fresh cilantro, plus extra for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Instructions

Heat a Dutch oven over medium-high heat. Add 3 tablespoons of ghee or neutral oil.
Throw in onions, cardamom, bay leaf, paprika, red pepper flakes (if you're feeling spicy), garam masala, and a pinch of salt.
Cook until the onions are browned and tender, around 10 to 15 minutes. Keep that temperature in check to avoid burnt onions.
Make space in the pot, add another tablespoon of ghee or oil, and toss in ginger, garlic, and serrano peppers. Let them sizzle for about 10 seconds.
Blend this aromatic mix with the spiced onions. Introduce tomato paste and the crushed whole peeled tomatoes.Bring it to a boil, then simmer until the liquid's almost gone, usually 8 to 10 minutes of stirring.
Bring it to a boil, then simmer until the liquid's almost gone, usually 8 to 10 minutes of stirring.
Add cream and chopped cilantro to the pot. Season with 1½ teaspoons of kosher salt. Taste and tweak the seasoning as needed.
Simmer over low heat, stirring occasionally, until the sauce thickens, approximately 40 minutes. Wave goodbye to that bay leaf.
While your sauce simmers, lay the marinated turkey on a foil-lined baking sheet. Broil until it gets a tantalizing blackened touch, about 6 to 8 minutes. Set aside.
Bust out the blender (or a trusty hand-held one) to purée the sauce. Add the turkey back in and let it simmer for 5 to 10 minutes until it's just warmed through.
Just before the grand finale, stir in that zesty lemon juice. Taste and sprinkle in more salt if needed.
To serve, sprinkle with cilantro sprigs. Dish it up hot, paired with steamed basmati rice.
Got some leftovers? No worries! Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Keyword Easy Smoked Honey-Glazed Turkey Breast, Turkey Tikka Masala

I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!