MADDIE DAY here, in this lovely limbo week between Christmas and New Year's.
Many people enjoy a roast turkey for Christmas dinner, but there's always the question of what to do with the leftovers. I subscribe to the New York Times recipes feature, and I ran across this yummy option. If you don't have turkey leftovers this week, save the recipe for next Thanksgiving!
Turkey Tikka Masala
Adapted
from Samin Nosfrat’s recipe in NYT Cooking.
Ingredients
For the Marinade
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded
in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut
into 1½-inch pieces
For
the Masala
1 large onion, thinly sliced
6 cardamom pods, crushed
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1½ teaspoons kosher salt, plus more to
taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded
in a mortar and pestle
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups light cream
¾ cup coarsely chopped fresh cilantro (or
parsley), plus a few sprigs for garnish
Juice of 1 small lemon or lime
Steamed basmati rice, for serving
Preparation
In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil, then add onion, cardamom, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make
space among onions in center of pot and add 1 tablespoon oil. When oil begins to shimmer, add ginger and garlic and sizzle for about 10
seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add
tomatoes and their juices, crushing them with your hands as you add them. Bring
to a boil, then reduce heat and simmer, stirring often, until the liquid is
almost gone, 8 to 10 minutes.
Add cream and chopped cilantro (or parsley) to the pot. Season with 1 teaspoon kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes.
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In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Add turkey to the sauce and simmer for 5 to 10 minutes, stirring occasionally, until
just warmed through. Just before serving, stir in lemon juice. Taste and adjust
salt as needed.
To serve, garnish with cilantro (or parsley) sprigs (I forgot this step). Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Readers: What's your favorite Indian dish, or other international food?
🦃🦃🦃
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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
