If you like turkey curry, you’ll love this turkey tikka masala!
This turkey curry recipe was is of course a play on the famous chicken tikka masala.
The thing is, I actually prefer it to chicken tikka masala. The turkey meat is meatier and really tastes amazing in this curry.
So make some turkey tikka following the recipe on this page or use leftover turkey to make this delicious turkey curry. You’ll be glad you did.
Do I need to use pre-cooked or leftover turkey for this recipe?
Not at all! Using leftover turkey or tandoori turkey tikka works well but you can also use raw turkey pieces (tikka) and just let the meat cook in the simmering sauce. I just add the turkey pieces to the rest of the ingredients raw. I made this from start to finish in about 20 minutes. However I worked fast. Allow yourself a half hour. This turkey curry recipe is one you will like having on hand for a quick after work family dinner.
You can use turkey in recipes that call for chicken. You might like to try these.
- 2 tbsp rapeseed (canola) oil or ghee
- 1 tpsp chopped garlic and 1 tbsp chopped ginger
- 1 tsp sugar (more or less to taste
- 1 tbsp ground almonds
- 1 tbsp ground coconut
- 4 tbsp tomato puree or passata
- 1 tbsp mixed powder
- 1 tbsp tandoori masala
- 1 tsp paprika
- 300ml (1 1/4 cup) base curry sauce
- 5 tbsp spice stock (optional)
- 300g (11oz) tandoori turkey tikka or leftover turkey cut into tikka
- 70ml (1/4 cup) single cream
- 1/2 tsp red food colouring (optional)
- Juice of 1/2 lemon
- Coriander (cilantro) to garnish
- 1 tbsp butter
- 1 tsp dried fenugreek leaves (kasoori methi)
- 1/2 tsp garam masala
- Salt to taste
- Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste.
- Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, ground almonds and coconut. Stir well.
- The ground spices will become dry and crumbly fast. This is your cue to add the tomato puree.
- Stir well to make the tikka masala paste.
- Now add a splash of base sauce. One or two ladles should suffice and stir it all up.
- Bring to a simmer, stirring only if the sauce is sticking to the pan. As the sauce simmers, you will see that it begins to caramelise to the sides of the pan. Stir this in for more amazing flavour.
- Add the turkey meat and perhaps a bit more base sauce if needed and simmer until your chicken, beef, lamb, paneer... is heated through. A couple of minutes should be fine.
- Just before serving, add the cream. Then throw in the chopped coriander, the butter, lemon juice and garam masala and add the dried fenugreek by rubbing it between your fingers. Try it and season with salt to taste.