Turkey Tikka Masala

Prep time: 25 mins | Serves: 4

Ingredients:

• 500g cooked roast turkey, torn into chunks

• 20g vegetable oil or ghee

• 150g onion, finely diced

• 15g garlic, finely chopped

• 15g fresh ginger, grated

• 30g tikka masala paste

• 10g tomato purée

• 200g chopped tomatoes

• 200g double cream

• 100g natural yoghurt

• 5g ground cumin

• 5g ground coriander

• 3g ground paprika

• 2g ground turmeric

• 4g sea salt

• 2g freshly ground black pepper

• 10g honey

• 10g lemon juice

• 10g fresh coriander, chopped

Method:

1. Heat the oil or ghee in a large pan over medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.

2. Stir in the garlic and ginger and cook for 1 minute until fragrant.

3. Add the tikka masala paste, tomato purée, cumin, coriander, paprika and turmeric. Cook for 2 minutes to release the spices.

4. Pour in the chopped tomatoes and simmer for 5 minutes until thickened.

5. Stir in the cream, yoghurt, honey, salt and pepper, then gently fold in the cooked turkey.

6. Simmer for 8–10 minutes until the turkey is heated through and coated in the rich sauce.

7. Finish with lemon juice and chopped coriander. Taste and adjust seasoning — a little more honey for sweetness or lemon for brightness if needed.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat gently over low heat, stirring regularly to keep the sauce silky.