Turkey Tikka Masala

Ingredients

• 15 ml (1 tablespoon)coriander seeds
• 15 ml (1 tablespoon)black peppercorns
• 7.5 ml (1½ teaspoons)cumin seeds
• 3.75 ml (¾ teaspoon)brown mustard seeds
• 4cloves
• 1 stick, about 10 cm (4 inches)cinnamon
• 7green cardamom pods
• 1.25 ml (¼ teaspoon)freshly grated nutmeg
• 1.25 ml (¼ teaspoon)red pepper flakes
• 240 ml (1 cup)plain whole milk yoghurt, not Greek-style
• 15 ml (1 tablespoon), dividedkosher salt
• 2turkey thighs, boned and skinned
• 60 ml (¼ cup), plus more for brushing the grill panrapeseed oil
• 1 large, dicedonion
• 30 ml (2 tablespoons)freshly grated ginger
• 4 cloves, gratedgarlic
• 2, thinly slicedfresh red chillies
• 1 can, 794 g (28 ounces), drained and dicedwhole peeled tomatoes
• 1 can, 400 ml (13.5 ounces)coconut milk
• 30 ml (2 tablespoons)fresh lime juice
• To garnishfresh mint and coriander

Instructions

1. 1

   Toast the spices

   Toast the coriander, black peppercorns, cumin, brown mustard seeds, cloves and cinnamon in a dry cast-iron frying pan until fragrant, about 3 minutes. Grind them with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.

2. 2

   Marinate the turkey

   Put roughly two-thirds of the spice mixture (about 2 tablespoons plus 2½ teaspoons), the yoghurt and 1 teaspoon of the salt in a 1-gallon zip-top bag, then add the turkey thighs. Seal and press the bag to coat the meat thoroughly. Refrigerate for 1 to 3 hours.

3. 3

   Brown the onion

   Set a 12-inch sauté pan over medium-high heat for 2 minutes. Add the rapeseed oil and, once it shimmers, add the onion and remaining 2 teaspoons of salt. Stir occasionally until the onion starts to brown at the edges, about 8 minutes.

4. 4

   Cook the spices

   Turn the heat to low and stir in the ginger, garlic and chillies. Keep stirring occasionally until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and tomatoes; cook until reduced and darker in colour, 15 to 20 minutes, stirring every 5 minutes.

5. 5

   Finish the sauce

   Stir in the coconut milk and lime juice. Turn off the heat and cover the pan to keep the sauce warm.

6. 6

   Grill the turkey

   Heat a grill pan over medium heat for 5 minutes, then brush it lightly with oil. Take the turkey out of the bag, leaving as much yoghurt on the meat as possible, and grill until the yoghurt is well charred, about 5 minutes per side. Take the thighs off the heat and leave them to rest for 5 minutes before cutting into bite-sized pieces.

7. 7

   Simmer together

   Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, for about 20 minutes, until the turkey is cooked through. Do not let the sauce boil, as the yoghurt may curdle.

8. 8

   Serve the curry

   Spoon the curry over basmati or jasmine rice and garnish with fresh mint and coriander.

What is tikka masala?

Tikka means pieces, and tikka masala brings grilled or charred pieces of meat together with a spiced sauce. Chicken tikka masala is closely associated with Britain, while its roots and influences are linked to the Punjab and the wider South Asian cooking tradition.

This version uses turkey thighs instead of chicken. Their richness suits a long, gentle simmer, while grilling the yoghurt-coated meat gives the sauce a smoky, charred note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 39g protein, 20g carbs, 43g fat.

Most of the carbohydrates come from the onion and tomatoes, while the oil and coconut milk contribute much of the fat. Turkey and yoghurt provide most of the protein. Serve with rice for a fuller meal, or add a generous portion of vegetables alongside to balance the plate.

Why turkey thighs work

Thigh meat is well suited to this method: it sears readily and is more forgiving than leaner cuts during the final simmer. Boning and skinning the thighs also makes them easier to cut into serving-sized pieces after grilling.

Yoghurt: use plain whole milk yoghurt rather than Greek-style, as directed; it coats the meat and helps carry the spice mixture.

Build flavour with whole spices

Dry-toasting the coriander, peppercorns, cumin, mustard, cloves and cinnamon releases their aroma before they are ground. Watch and smell the pan closely; the aim is fragrant spices, not browned or burnt ones.

Fresh additions: cardamom, nutmeg and red pepper flakes go into the grinder without the initial toast. Keeping some of the finished mixture aside lets the sauce carry its own spice flavour as well as the marinade.

Brown the onion patiently

The onion cooks in two stages. First it begins to colour around the edges; ginger, garlic and chillies go in after the heat is lowered, and the onion then cooks until evenly brown.

Tomatoes: give them 15 to 20 minutes to reduce and darken, stirring every 5 minutes. This helps the sauce thicken before the coconut milk is added.

Char the yoghurt coating

Leave as much yoghurt as possible clinging to the turkey when you lift it from the marinade. On the hot, lightly oiled grill pan it should develop a well-charred surface, about 5 minutes on each side.

Rest the thighs for 5 minutes before cutting them. The pieces then finish cooking in the sauce, so avoid extending the grill time beyond the stated char.

Keep the sauce below a boil

Once the coconut milk and lime juice are stirred in, the sauce is covered off the heat until the turkey is ready. When the turkey goes back into the pan, use a gentle simmer over medium-low heat.

A rolling boil can cause the yoghurt in the sauce to curdle. Stir occasionally and check that the turkey is cooked through after about 20 minutes.

Serve with rice and herbs

Basmati or jasmine rice makes a natural base for the thick, spiced sauce. Spoon the turkey and sauce over the rice rather than stirring rice into the pan.

Fresh mint and coriander add a cool, bright finish. Add them as a garnish just before serving.

Recipe notes & tips

• Grind the toasted spices once they are fragrant, rather than waiting for them to darken.
• Keep the yoghurt coating on the turkey when transferring it to the grill pan.
• Stir the tomato mixture every 5 minutes during its 15-to-20-minute reduction.
• Let the grilled thighs rest for 5 minutes before cutting them.
• Keep the final simmer gentle to help prevent the yoghurt from curdling.
• Garnish with mint and coriander just before serving.

Variations

• Adjust the heat: use fewer red chillies or pepper flakes for a milder curry.
• Change the herbs: garnish with mint, coriander, or a mixture of both.
• Choose a rice: serve with basmati or jasmine rice, as suggested in the method.
• Use chicken: swap in boned, skinned chicken thighs and follow the same method, checking they are cooked through.
• Add vegetables: serve cooked vegetables on the side to round out the meal.

Common mistakes to avoid

• Burning the spices: toast over a dry pan only until fragrant, about 3 minutes.
• Skipping the marinade: refrigerate the turkey in the yoghurt and spice mixture for 1 to 3 hours.
• Rushing the onions: cook them through both stages until evenly brown.
• Leaving the tomatoes watery: let them reduce and darken for 15 to 20 minutes.
• Boiling the finished sauce: keep it at a gentle simmer so the yoghurt is less likely to curdle.
• Cutting the turkey too soon: rest it for 5 minutes after grilling before making bite-sized pieces.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally and avoiding a hard boil.

Frequently asked questions