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Leftover Turkey Tikka Masala

Leftover Turkey Tikka Masala

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Low Lactose

Description

Leftover Turkey Tikka Masala transforms holiday turkey into a rich, creamy, and boldly spiced curry dish. With warm Indian spices, tender meat, and a velvety sauce, it’s the perfect cozy meal after a festive feast.

Ingredients

Units Scale
  • 4 cups leftover turkey pieces
  • 1 cup yogurt
  • 1 1/2 tablespoons ginger garlic paste
  • 2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon black pepper
  • 2 teaspoons fenugreek leaves (optional)
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 3 onions, finely chopped
  • 1 1/2 tablespoons ginger garlic paste (for gravy)
  • 3 tomatoes, puréed or 1 (15oz) can tomato sauce
  • 2-3 cloves
  • 3 green cardamom pods
  • 1-2 small cinnamon sticks
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon Kashmiri red chili powder (for gravy)
  • 2 teaspoons coriander powder (for gravy)
  • 1/4 teaspoon turmeric powder (for gravy)
  • 1/2 teaspoon cumin powder (for gravy)
  • 1/2 teaspoon garam masala powder (for gravy)
  • 1 tablespoon fenugreek leaves (optional, for gravy)
  • 1/3 cup heavy cream
  • 1 tablespoon honey
  • 6 tablespoons oil, divided
  • Salt to taste

Instructions

  1. In a bowl, mix leftover turkey with yogurt, 1½ tbsp ginger garlic paste, chili powder, turmeric, coriander, cumin, garam masala, black pepper, fenugreek, salt, and 2 tbsp oil. Marinate for at least 30 minutes.
  2. Heat 3 tbsp oil in a large skillet. Add cumin seeds, cloves, cardamom pods, cinnamon sticks, and bay leaves. Sauté for 1 minute.
  3. Add finely chopped onions and cook until golden brown. Stir in 1½ tbsp ginger garlic paste and cook until fragrant.
  4. Add tomato purée or sauce. Cook until thickened and oil separates.
  5. Mix in chili powder, coriander, turmeric, cumin, garam masala, and fenugreek. Cook for another 3 minutes.
  6. Add marinated turkey. Stir and cook until heated through.
  7. Pour in heavy cream and honey. Simmer gently for 5 minutes. Adjust salt.
  8. Serve hot with rice or naan. Garnish with fresh cilantro and a swirl of cream if desired.

Notes

  • Use coconut cream for a dairy-free option.
  • Let onions brown deeply for richer flavor.
  • Tastes even better the next day as flavors meld.
  • Freeze in airtight containers for up to 2 months.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 390
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 27g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Find it online: https://cooktune.com/leftover-turkey-tikka-masala/