Turkey Tikka Masala | Hari Ghotra
5.0/5 rating (2 votes)

Turkey Tikka Masala

Spiced Turkey in a Cashew Nut Sauce

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins
                             

Left over turkey cooked in a delicious cream sauce, rich with spices and finished with a cashew nut paste

Hari says

There is only one solution for left over Christmas Turkey - you have to curry it.

Over the years I've cooked pies and quiches with left over turkey. Thing is I just can't help myself and end up smothering them in chilli sauce or adding spices to the sauce. It's just my body's way of telling me that it's in need of some eastern spices (and a chilli hit)!

Now I'll admit, the Turkey Tikka Masala was a bit of an experiment - I wasn't entirely sure that the cooked turkey would work, but voila it does. Just like the chicken tikka masala which uses left over tandoori chicken, the turkey tikka works just as well. More importantly, I'm very happy to report back that it is delicious!

To buy the main ingredients for my Tikka Masala, buy my curry kit here.

  • Ingredients
  • Method
  • 400g Turkey leftovers, shredded

Masala

  • 2 tbsp oil
  • 7cm stick cassia bark
  • 3 green cardamoms
  • 2 bay leaves
  • 3-5 cloves
  • 1 tsp cumin seeds
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 green chilli, minced
  • 2 tsp cumin seeds, crushed
  • 1½ tsp coriander seeds, crushed
  • 1 tsp salt
  • ½ tsp turmeric
  • 1 tsp chilli powder 
  • 2 tbsp cashew nuts 
  • 3 fresh tomatoes
  • 1 tsp dried fenugreek leaves
  • 100ml double cream
  • Handful of fresh coriander, chopped
  1. Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds. Once fragrant, add onions and cook gently until golden brown (about 15 minutes).
  2. Add the minced ginger, garlic and chilli. Cook for a few minutes to cook out the raw flavours.
  3. Stir in the turmeric, cumin, coriander, chilli powders, salt and add a splash of water so the spices don’t burn.
  4. Blend tomatoes to a puree and add to the pan with a little water. Leave to cook so it thickens to create a rich sauce.
  5. Meanwhile, place cashew nuts into a spice grinder and blend to a fine powder.
  6. Stir the cooked meat into the sauce and cook on a gentle heat. Add the cashew nut powder and stir. 
  7. Add fenugreek and pour in the cream and stir through.
  8. Remove from the heat and throw in the coriander to serve.

Nutritional information

Typical values* per Serving
Calories176
Fat (g)13
of which saturates (g)4.4
Carbohydrates (g)2.8
of which sugars (g)1.9
Fibre (g)0.5
Protein (g)13
Salt (mg)1.1
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra