Creamy Turkey Masala – Turkey in a tomato and sour cream sauce
This creamy turkey masala has evolved over the years. Originally created to use up leftover turkey, it works with chicken or tofu too. And we also have an instant pot version. Done with a few simple ingredients it is perfect for a cold evening.
With the holiday weekend drawing to a close, I have been reflecting and generally feeling peaceful. It has been a weekend of good food, good company and lots of good cups of tea. Cups of tea savored on a pile of kitchen throw rugs.
The Story of Creamy Turkey Masala
My daughter has been asked to write about traditions this weekend for her assignment. Ours is not a very traditional household. Adding Indian flavors to the holiday meal is probably one of my traditions. Not to mention having catch up company on Saturday. Something that is now being called Thanksgiving.
I like to use the day to catch up with people I somehow could not fit in mostly due to scheduling constraints on Thursday. Making this Creamy Turkey Masala usually make something that has become one of my unlikely signature dishes. It is unlikely, because unlike most signature dishes I do not make it all the time but this time of the year, I make it once or twice and it is usually a much loved dish. Even the turkey averse husband likes it.
A little more about Creamy Turkey Masala
This recipe is a riff on the classic tikka masala and butter chicken preparations, it is somewhat milder and significantly more dependent on the use of tomatoes. I do not use any fresh cream but do finish of with a touch of butter. The only thing here is to cook the sauce, low and slow or it might curdle.
How to Enjoy Creamy Turkey Masala
We enjoyed the meal with fresh homemade naans and a very interesting Indian red wine.
A riff on the classic chicken tikka masala made with leftover turkey and can be done with leftover chicken too, this turkey in a tomato, fenugreek and sour cream sauce will make your leftover table proud.
Ingredients
- 2 tablespoons (canola or grapeseed)
- 3 tablespoons grated ginger
- 4 pods of pressed garlic
- 2 onions, finely diced
- 1 can of tomato sauce
- 1 teaspoon salt
- 1 tablespoon minced green chilies
- 1 tablespoon sugar
- 1/4 cup sour cream
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 2 cups of cooked leftover turkey or chicken
- 1 cup frozen peas
- 1 and 1/2 teaspoons garam masala
- 1 tablespoons butter
- 1 tablespoon chopped cilantro
Instructions
- Place the oil in a heavy hard anodized pan and heat on medium heat for a minute.
- Add in the ginger and the garlic followed by the onion and sauté for about 3 to 4 minutes.
- Add in the onion and cook slowly for about 6 to 7 minutes.
- Add in the tomato sauce, salt, minced green chilies and mix in well. Gently, cook the tomatoes on low heat stirring frequently for about 10 minutes. The sauce should look uniform and smooth..
- Stir in the sour cream, most of the dried fenugreek leaves (you can reserve a little to garnish and the cooked turkey or chicken. Simmer for 5 minutes.
- Add in the frozen peas and cook through. Stir in the garam masala and cook for another minute.
- Sprinkle with the reserved dried fenugreek and the cilantro. Finally add the butter. Serve immediately.
Notes
Instant Pot Instructions
Turn on sauce mode. Add the oil and add in the ginger and the garlic followed by the onion and sauté for about 3 to 4 minutes. Add in the tomato sauce, salt, minced green chilies and mix in well. Turn off the sauté mode and cook on high pressure for 2 minutes, release the pressure after 3 minutes. Stir well and turn back the sauté mode. Stir in the sour cream, most of the dried fenugreek leaves (you can reserve a little to garnish and the cooked turkey or chicken. Simmer for 5 minutes. Add in the frozen peas and cook through. Stir in the garam masala and cook for another minute. Sprinkle with the reserved dried fenugreek and the cilantro. Finally add the butter. Serve immediately.