Signature Tikka masala made with yogurt marinated turkey smothered in an incredible spiced curry sauce. For curry lovers everywhere, it is truly worth making your curry from scratch at least once in your life.
Serving with hot basmati rice, Indian flatbreads like naan or even bread will taste awesome!
Tikka masala is one of the popular North Indian curries. This recipe can be prepared using turkey thighs or turkey breast. I marinated my turkey for 3 hours in the yogurt spice however you can marinate overnight. Some use food colour to make the curry to get a bright colour but I prefer using Kashmiri chilli powder only.
I have been collaborating this year with Canadian turkey farmers and have created a lot of crave-worthy turkey recipes. Turkey is a lean option that’s great for meal planning and healthy eating. Turkey is a versatile protein and whether it is used in Indian, Mexican or other cuisines, it always tastes delicious!
- For Turkey Marinade:
- • 400 Grams of Turkey breast
- • 5 tbsp of Plain Greek Yogurt
- • 1 tsp of chilli powder
- • 1 tsp of Salt
- For the Tikka masala:
- • 2 tablespoons oil, divided
- • 1 tsp of cumin seeds
- • ½ tsp of coriander seeds
- • ¼ tsp of black pepper
- • 2 dry red chillies, broken
- • 1 cup of white onion, finely chopped
- • 1 cup of green bell pepper, diced
- • 2 teaspoons grated ginger
- • 4 cloves garlic, minced
- • 2 green chillies, finely chopped
- • 2 cups of tomato, finely chopped
- • 2 tsp of Kashmiri chilli powder
- • 1 tsp of garam masala powder
- • ½ tsp of turmeric powder
- • 1-teaspoon salt
- • Cilantro, to garnish
- Marinate the turkey with yogurt, salt and chilli powder from the “for turkey marinade” ingredients list. Marinate for 3 hours or even overnight.
- Roast the turkey in oil. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.
- Heat remaining canola oil over medium heat. Add cumin seeds, coriander seeds, black pepper, red chilli, the onions and cook for 5 minutes, until softened, stirring often.
- Add the grated ginger, minced garlic, green chilli, and salt. Let the spices cook until fragrant, about a minute.
- Add the chopped tomatoes, bell pepper, chilli powder, turmeric powder, garam masala powder to the pan with the spices and let everything cook for 4 minutes, stirring often.
- Reduce the heat to medium-low and let the sauce simmer for another 4 minutes until oil oozes. Add the turkey pieces to the pan and coat with sauce.
- Serve over cooked basmati rice and garnish with cilantro.
