Leftover Turkey Tikka Masala

Step 1

Marinate turkey chunks with all the marinade ingredients for 30 minutes to a few hours.

Step 2

Heat 2 tbsp oil in a skillet and give a quick sear to marinated turkey chunks on both sides, saving aside any excess marinade. Do not over crowd the pan. Remove to plate and set aside.

Step 3

Heat 4 Tbsp oil in a large pot over medium high heat and add in whole spices (cloves, cardamom, cinnamon, bay leaves and cumin seeds). Sauté for a few seconds then add in onions. Cook onions till they get brown in color, stirring every few minutes.

Step 4

Add in ginger garlic paste and cook for a minute. Add in salt, red chili powder, turmeric, cumin, coriander powder with few tablespoons of water and cook for five minutes.

Step 5

Add in tomatoes and mix well. Mix in 1 cup of water and cook covered for 10 minutes stirring occasionally. Cook this mixture till oil starts separating at the edges.

Step 6

Add in garam masala powder, fenugreek leaves and 1- 2 Tbsp of leftover marinade (if any left). Mix well. Add in honey and swirl in cream. Cook for 2-3 minutes.

Step 7

Add turkey chunks and cook for 5-8 minutes.

Step 8

Garnish with cilantro and serve it with naan roti or basmati rice.

Step 9

Marinate turkey chunks with all the marinade ingredients.

Step 10

Heat 4 Tbsp oil in a large pot over medium high heat and add in whole spices (cloves, cardamom, cinnamon, bay leaves and cumin seeds). Sauté for a few seconds then add in onions. Cook onions till they get brown in color, stirring every few minutes. Add in ginger garlic paste and cook for a minute.

Step 11

Transfer mixture to slow cooker along with tomatoes, one cup of water, remaining spices and honey.

Step 12

Cover and cook on high for 2 hours or low for 4 hours.

Step 13

Towards the last half hour of cooking, heat 2 tbsp oil in a skillet and give a quick sear to marinated turkey chunks on both sides, saving aside any excess marinade. Do not over crowd the pan. Remove to plate and set aside.

Step 14

Stir turkey, remaining marinade and cream. Cook 20 more minutes.