Use up that leftover turkey with this spicy-as-you-like Turkey Tikka Masala! Cream and delicious, it's one the kids and adults will enjoy. Gluten free too!
First, make the turkey tikka. Mix together all the tikka ingredients, except for the turkey and the oil, until combined. Add in the turkey, and gently stir to coat. Put to one side.
120 ml (½ cup + 1 tsp) Greek yogurt, 2 cloves garlic, 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, pinch of cinnamon, ½ tsp salt, ½ tsp black pepper, leftover turkey
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.
1 red bell pepper, 400 g (14 oz) tin chopped tomatoes, 120 ml (½ cup) water
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.
2 tbsp vegetable oil
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.
180 ml (¾ cup) double/heavy cream, 3 tbsp ground almonds, 1 tbsp brown sugar
Sprinkle the turkey tikka masala with chopped coriander and serve with boiled rice.
small bunch fresh coriander/cilantro, boiled rice
Notes
Nutritional Information is per serving and calculated using 400g leftover Turkey meat.