Use up that leftover turkey with this spicy-as-you-like Turkey Tikka Masala!
One for your back pocket, for when the Christmas day madness is over – this Turkey Tikka Masala makes a great Boxing day dinner.
Those shreds of leftover turkey a coated in a thick tikka sauce, then griddled or grilled to give that plain turkey a charred, spicy flavour.
Cooked up in a creamy, spiced masala sauce, it’s an indulgent dinner. Great for curling up on the sofa with, to watch those boxing day movies.
I’m going to make this post ultra quick today guys as I know it’s a busy day.
We’ve still got loads of tidying and wrapping to do. Plus the kids are decorating the Christmas cake later (I’ll try to instagram story it).
So I’ll leave you with the recipe, plus a link to 11 other recipes you can make with turkey leftovers.
Happy Christmas everyone, I hope you and your family have a truly wonderful, peaceful and joyful holiday xxx
The Recipe:
Leftover Turkey Tikka Masala
Ingredients
Turkey Tikka:
- Leftover turkey as much as you have! - but ideally enough for 4 people, sliced
- 2 tbsp vegetable oil
- 120 ml Greek yogurt or thick natural yogurt (full fat)
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
- Juice of half a lemon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp mild chilli powder this is more for flavour and doesn't add any heat. Add in hot chilli powder and/or more chilli powder if you like it hotter
- pinch of cinnamon
- ½ tsp salt
- ½ tsp black pepper
Sauce:
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 onion finely chopped
- 3 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp tomato puree paste
- 1 red bell pepper de-seeded and sliced
- 400 g tin chopped tomatoes
- 120 ml water
- 180 ml double/heavy cream
- 3 tbsp ground almonds
- 1 tbsp brown sugar
To Serve:
- Small bunch fresh coriander/cilantro roughly chopped
- Boiled rice
Instructions
- First make the turkey tikka sauce. Mix together all the tikka sauce ingredients, except for the turkey and the oil, until combined. Add in the turkey, and gently stir to coat. Put to one side.
- Now make the sauce. Add the oil and butter to a large frying pan (skillet) and heat on a medium-high heat until the butter has melted. Add the onion, and cook for 4-5 minutes until softened.
- Add the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato puree. Stir and cook for 2-3 minutes to allow the spices to release their fragrance.
- Add in the chopped red bell pepper, tinned tomatoes and water. Stir and bring to the boil, then simmer for 15-20 minutes until thickened.
- Meanwhile, preheat a griddle plate (or the grill/broiler) until hot. Brush the griddle with a little of the oil, then place the turkey pieces on the griddle. Brush with the turkey with the remaining oil. Cook on the griddle (or under the grill), turning once until browned and lightly charred. Turn off the heat and place the turkey in a bowl.
- When the sauce is nearly ready, stir in the cream, ground almonds and sugar, followed by the charred turkey. Cook for a further 5 minutes to heat through.
- Sprinkle the turkey tikka massala with chopped coriander and serve with boiled rice.
Recipe Notes
Nutritional Information
