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.
Recipe: Indian-Style Turkey Tikka Masala
Makes about 6 servings
- In a large deep skillet over medium heat, warm the ghee.
- Add the onion and cook, stirring, until softened, about 7 minutes.
- Add the ginger and garlic and cook until fragrant, about 2 minutes.
- Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.
- Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.
- Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.