top of page

Turkey Tikka Masala With Cilantro Rice

Turkey Tikka Masala with Cilantro Basmati Rice

(Serves 4)

4 tablespoons of unsalted butter

1 tablespoon of canola oil

½ large onion, chopped

2 cloves of garlic, finely minced

1 tablespoon of freshly grated ginger

2 tablespoons of tomato paste

2 tablespoons of curry powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of paprika

6-7 Roma tomatoes, diced

5-finger pinch of salt

1 cup of chicken broth

½ cup of plain yogurt

½ cup of heavy cream

3 cups of shredded turkey meat (or chicken meat)

Fresh cilantro, finely chopped

Cooked basmati rice


  1. In a large pan over medium heat, melt the butter with the oil. When the butter begins to bubble, add the onion and cook until caramelized, about 10-15 minutes. Add the garlic and ginger and cook until fragrant, about 60 seconds.

  2. Add the tomato paste and cook until darkened in color, about 2-3 minutes. Add the curry powder, cumin, coriander, and paprika and cook for about 1 minute.

  3. Add the tomatoes along with the salt and chicken broth. Bring to a boil then turn down to a simmer and cook until thickened, about 20 minutes. Transfer the sauce to a blender and blend until smooth, about 60-90 seconds.

  4. Stir in the yogurt and heavy cream. Add the turkey and bring to a simmer.

  5. Fold cilantro into basmati rice and serve with turkey curry. Enjoy!



bottom of page