TURKEY TIKKA MASALA
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
Provided by Samin Nosrat
Categories curries, main course
Time 2h
Yield 6 servings
Number Of Ingredients 27
Steps:
- Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
- Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
- Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
- Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
- In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
- Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
- To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
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Muugii Mj
[email protected]Overall, this dish was a winner! It was delicious, easy to make, and healthy. I will definitely be making it again.
Jo Brian
[email protected]This dish is perfect for a weeknight meal. It's easy to make, and it's a healthier alternative to takeout.
Daniel Luelsseged
[email protected]I made this dish for my picky kids, and they loved it! They even asked for seconds.
SALAHUDDIN HARUNA
[email protected]This dish is a great way to use up leftover turkey. I had some leftover from Thanksgiving, and this was the perfect way to use it up.
Earl Lucas
[email protected]The sauce for this dish is so creamy and flavorful. I could eat it by itself! I'm definitely going to try making it again with other types of meat.
Ghost Kid
[email protected]The marinade for this dish is amazing! It really infuses the turkey with flavor. I could smell the spices all over my kitchen while it was cooking.
Alfred Lincoln
[email protected]I love that this recipe uses turkey instead of chicken. It's a healthier option, and it's just as delicious.
Anees Jan
[email protected]This dish was easy to make, and it didn't take long to cook. I was able to have a delicious meal on the table in under an hour.
Estefany Erazo
[email protected]I served this dish with rice and naan bread. The combination was perfect! The rice absorbed the sauce, and the naan bread was great for dipping.
Remon Ahmed
[email protected]This dish was a bit spicy for my taste, so I used less chili powder. It was still delicious, and I was able to enjoy the flavors without the heat.
Valencia Adams
[email protected]I added some chopped vegetables to this dish, such as bell peppers and carrots. It made the dish even more flavorful and colorful.
Whisper Pumhe
[email protected]I'm a vegetarian, so I made this dish with tofu instead of turkey. It was still delicious! The tofu absorbed the flavors of the marinade and sauce really well.
Lais Vaccaro
[email protected]I made this dish for a party, and it was a huge success! Everyone loved it, and I got so many compliments. I will definitely be making this again for future parties.
Brady Peck
[email protected]This was my first time making tikka masala, and it turned out great! I followed the recipe exactly, and it was easy to follow. The dish was delicious, and I will definitely be making it again.
Bk Bipasha
[email protected]I'm not usually a fan of turkey, but this dish was delicious! The marinade really helped to flavor the turkey, and the sauce was creamy and flavorful.
Nura Fatehi
[email protected]This turkey tikka masala was a hit with my family! The flavors were amazing, and the turkey was so tender. I will definitely be making this again.