4 tablespoons butter
3/4 cup chopped yellow onion
2 teaspoons finely chopped garlic
1 tablespoon grated fresh ginger
2 tablespoons Hunt's® Tomato Paste
2 tablespoons hot madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 cup chicken broth
1/4 teaspoon salt
1/2 cup heavy (whipping) cream
1/4 cup plain nonfat yogurt
3 cups shredded cooked turkey
1/4 cup chopped fresh cilantro
3 cups cooked long-grain white rice
Turkey Tikka Masala
|% Daily Value|
|Total Fat||20 g||30%|
|Saturated Fat||11 g||53%|
|Dietary Fiber||3 g||13%|
|Vitamin C||11 mg||18%|
|Vitamin A||1130 iu||23%|
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.
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.
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. Top tikka masala with cilantro and serve with rice.
If hot madras curry powder is unavailable, use regular curry powder.
Shredded rotisserie chicken can be used in place of turkey.
Turkey Tikka Masala
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