Turkey Tikka Masala

A classic Indian tikka masala with warm spices, tomatoes and yogurt made easily with shredded leftover turkey.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 420 Calories

Ingredients

• ¼ teaspoon salt
• 4 tablespoons butter
• ¼ cup chopped fresh cilantro
• 1 teaspoon paprika
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• ¼ cup plain nonfat yogurt
• ¾ cup chopped yellow onion
• 2 teaspoons finely chopped garlic
• 3 cups shredded cooked turkey
• 1 (1.5 ounce) pouch Hunt's® Recipe Ready™ Tomato Paste
• 2 tablespoons hot Madras curry powder
• 1 (28 ounce) can Hunt's® Diced Tomatoes, drained
• ½ cup heavy (whipping) cream
• 1 (16 ounce) package P. F. Chang's® Steamed White Rice

Recipe Instructions

Step 1

Melt butter in large saucepan over medium-low heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant.

Step 2

Stir in tomato paste; cook 2 minutes. Add curry powder, cumin, coriander and paprika; cook 1 minute more or until spices are fragrant. Stir in drained tomatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

Step 3

With a hand immersion blender, blend sauce until smooth, about 1 minute. Stir in heavy cream and yogurt. Add turkey; cook 3 minutes or until mixture is hot, stirring occasionally. Meanwhile, heat rice according to package directions. Top tikka masala with cilantro and serve with rice.