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Turkey Tikka Masala Curry

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.

Turkey tikka masala

You’re going to love this one!

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.

Why is dried and ground garlic and ginger used in the recipe?

To vary the flavour from my other chicken and turkey recipes, I used dried ground garlic and ginger instead of garlic and ginger paste. This is done in a lot of Balti houses.

Powders are used not so much as a substitute to fresh garlic and ginger paste but to give a different zing to the dish. You could use finely chopped garlic and ginger or garlic and ginger paste instead. The flavour will be different but just a good. 

If you go the fresh route, use about a tablespoon of each and add them after you cook off your onions. Let them sizzle for about 30 seconds and then continue on with the recipe.

You can use turkey in recipes that call for chicken. You might like to try these.

Peshwari Turkey Curry
Chicken Curry with Coconut Milk
Chicken Tikka Masala
Chicken Madras
Simple Chicken Curry

Yield: 4

Turkey Curry Recipe - Quick and Delicious

turkey tikka masala
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste.
  2. Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, ground almonds and coconut. Stir well.
  3. The ground spices will become dry and crumbly fast. This is your cue to add the tomato puree.
  4. Stir well to make the tikka masala paste.
  5. Now add a splash of base sauce. One or two ladles should suffice and stir it all up.
  6. 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.
  7. 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.
  8. 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.

Did you like this recipe?

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I hope you enjoy this turkey curry recipe as much as my family and I do. If you do try it, please don’t be a stranger. Leave a comment. I would love to hear from you. 

Judith

Wednesday 24th of November 2021

I'm confused. In the headnotes, you mention using dried ginger and garlic but the recipe calls for paste. What are the dried g and measurements?

Judith

Friday 26th of November 2021

@Dan Toombs, Thanks!

Dan Toombs

Thursday 25th of November 2021

Thank you for noticing, I have changed the recipe. Please use approximately 1 tpsp chopped ginger and 1 tpsp chopped garlic

PATRICA

Saturday 3rd of April 2021

Wonderful recipe !! Thanks !! I used shrimps instead of turkey , and the result is simply amazing Cheers Salute !! PATRICIA

Dan Toombs

Tuesday 6th of April 2021

Great, that sounds wonderful! Dan

Louise

Tuesday 23rd of March 2021

Is ginger powder just ground ginger?

Dan Toombs

Thursday 25th of March 2021

No it would be pore of a powder, ground ginger is very easy to find in all supermarkets. Thanks Dan

Peter

Saturday 26th of December 2020

Hi

Just a quick question. When you say capsicums, do you mean bell peppers or chilli peppers as the term can mean either?

Thanks

Dan Toombs

Monday 28th of December 2020

Use bell peppers. Thanks Dan

Tony

Thursday 28th of December 2017

It it possible to copy this dish but at more chilli to make it into vindaloo please? If how much please?

Dan Toombs

Monday 30th of April 2018

Hi Tony

That wouldn't be a vindaloo, but it would still be good. I love a spicy curry. Just add chilli powder to taste.

Thanks, Dan

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