Best Turkey Tikka Masala
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.
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.