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
- 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