Asian/ easy everyday/ Poultry/ year round

Turkey Tikka Masala | Samin Nosrat

Here is my solution to the leftover Thanksgiving turkey: make s turkey tikka masala. The recipe below is a long version which includes cooking fresh turkey from scratch. Since I have plenty of the roasted turkey I made for Thanksgiving, I only need to make the masala sauce to spoon over the leftover turkey. That way, I get another take and a whole different taste for a flavorful meal. With a veggie side and some rice, I have an entirely satisfying dinner made. No one can tell it’s the leftover turkey!

Chicken tikka masala, which was first offered by British cooks of south Asian origin and subsequently gained popularity at restaurants around the world. The chicken in chunks are marinated in a spiced sauce for a few hours to overnight. The turkey masala is a variation to the original chicken masala; the cooking method is almost the same.

Make the tikka masala sauce by sweating the aromatics (onion, ginger, garlic) with spices which include: cardamon, paprika, red pepper flakes, garam masala and serrano pepper. Cook until the onions are softened, then add a can of peeled tomato and heavy cream. Let the sauce simmer until thickened, about 40 minutes. To finish, sprinkle chopped parsley and a squeeze of lemon over the tikka masala sauce.

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Turkey Tikka Masala | Samin Nosrat

By Samin Nosrat – Serves: 6

Ingredients

FOR THE MARINADE
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1½-inch pieces
FOR THE MASALA
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1½ teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
¾ cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Instructions

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1½ teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.