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.

Ingredients

For the marinade:

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

For the masala:

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

For serving:

• Steamed basmati rice

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    424 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 27 grams protein; 158 milligrams cholesterol; 1107 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, pounded garlic and ginger, and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice.

Tip

• Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.