Turkey “Tikka Masala”

If you’re like me and have a ton of Turkey leftovers from Thanksgiving then why not repurpose it into something totally different like Tikka Masala where the turkey is cooked in a delicious orange/red fragrant creamy curry sauce.

Did you know Tikka Masala isn’t actually an authentic Indian dish? The dish was actually popularized by Indian cooks living in Great Britain. Chiken Tikka Masala is also considered the UK’s national dish. In 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a symbol of modern multicultural Britain!

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INGREDIENTS

• 2 tbs Tea seed oil (or any vegetable cooking oil)

• 4 tbsp butter

• 5 garlic cloves – pressed with garlic press

• 1 onion (chopped and put into blender, or hand grated)

• 1 knob ginger (grated)

SPICES:

• 1 Tbsp tandoori masala powder

• 1/2 tsp kosher salt

• 1/2 Tsp brown sugar

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1/2 tsp turmeric

• 1/2 teaspoons garam masala

• 1/2 tsp ground cumin

• 2 cardamom pods (lightly smashed, whole)

• ½ teaspoon ground coriander

• 2 tsp curry powder

MASALA GRAVY

• 1 1/2 Tbsp tomato paste

• 1/2 tbs apple cider vinegar

• 1 ½ cup water

• 1 15 oz can tomato sauce

• 1 ½ cups heavy cream or half and half or fresh creme

• ¼ cup fresh cilantro, for garnish

PREPARATION

1. Heat the oil in a large pot or cast iron pan over medium-high heat until oil is hot and glossy.

2. Add and sauté onions, ginger, and garlic until fragrant and semi-cooked (do not brown).

3. Add all the spices to a small bowl and evenly mix. Set aside.

4. Lower heat to medium and add 1 tbs + 1 tsp of the spice mix (reserve the rest of the spices) into pan and stir for about 30 seconds until the spices are super fragrant (do not let brown or burn).

5. Stir in the tomato paste, tomato sauce, and water. Bring to a boil, then immediately lower heat, and let simmer for about 5 minutes. Pour in the heavy cream or half and half and mix well. Taste gravy, add more of the spice mixture if needed.

6. Add your protein (turkey meat) to the sauce and cook for a few minutes. Add more water to thin out consistency, you want a nice thick sauce but not too runny and thin. Let simmer for about 10 min or so until meat is warmed through and sauce has penetrated meat. Taste gravy again, if needed add more of your spice mixture if you need more of a kick.

7. Serve hot. Garnish with some fresh chopped cilantro and serve over rice or with naan bread.