We are almost half way through the spring turkey season in NYS. It’s also the time of year that fresh cilantro is springing up in gardens and hoop-house tomatoes are ripe- a perfect combination for this Indian-inspired recipe.
Turkey Tikka Masala
- Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add turkey strips and toss to coat. Cover and marinate in the refrigerator from 2 up to 10 hours.
- Preheat oven to 450 degrees. Place turkey strips on a lightly greased baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic and ginger and continue to cook a few minutes, being careful not to have heat too high to burn the garlic. Add tomatoes, tomato paste, and water into onion mixture and cook until tomatoes begin to break down and incorporate into the onion mixture, about 20 minutes, stirring occasionally for even cooking.
- Stir in 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked turkey, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro. Serve with seasoned basmati or brown rice.