Recipe video by Vic Chin

Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.

This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).

For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.

To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.

Indian-Style Turkey Tikka Masala
Indian-Style Turkey Tikka Masala (Wendy Goodfriend)

Recipe: Indian-Style Turkey Tikka Masala

Makes about 6 servings

    Ingredients:

  • 3 tbsp ghee or unsalted butter
  • 1/2 yellow onion, finely chopped
  • 1 tbsp peeled and shredded fresh ginger
  • 3 large cloves garlic, minced
  • 1 (14.5oz) can crushed tomatoes
  • 1 tbsp sugar, or to taste
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Kosher salt and freshly ground black pepper
  • 3 cups chopped leftover roast turkey, chopped into bite-sized pieces
  • 1 cup whole milk yogurt
  • 1/4 cup packed chopped fresh cilantro, plus more for garnish
  • Steamed basmati rice and/or naan, for serving
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      Instructions:

    1. In a large deep skillet over medium heat, warm the ghee.
    2. In a large deep skillet over medium heat, warm the ghee.
      In a large deep skillet over medium heat, warm the ghee. (Wendy Goodfriend)
    3. Add the onion and cook, stirring, until softened, about 7 minutes.
    4. Add the onion and cook, stirring, until softened, about 7 minutes.
      Add the onion and cook, stirring, until softened, about 7 minutes. (Wendy Goodfriend)
    5. Add the ginger and garlic and cook until fragrant, about 2 minutes.
    6. Add the ginger and garlic and cook until fragrant, about 2 minutes.
      Add the ginger and garlic and cook until fragrant, about 2 minutes. (Wendy Goodfriend)
    7. Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.
    8. Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.
      Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. (Wendy Goodfriend)
      Add the tomatoes.
      Add the tomatoes. (Wendy Goodfriend)
      Add 1/2 cup water, stir, cover and simmer for 30 minutes.
      Add 1/2 cup water, stir, cover and simmer for 30 minutes. (Wendy Goodfriend)
    9. Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.
    10. Add the yogurt and turkey.
      Add the yogurt and turkey. (Wendy Goodfriend)
      Simmer very gently until warmed through.
      Simmer very gently until warmed through. (Wendy Goodfriend)
    11. Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.
    12. Stir in the 1/4 cup cilantro.
      Stir in the 1/4 cup cilantro. (Wendy Goodfriend)
      Serve over rice, garnished with more cilantro.
      Serve over rice, garnished with more cilantro. (Wendy Goodfriend)
    Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala 25 November,2017Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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