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Leftover Turkey: Tikka Masala Recipe

Recipe adapted from Takeout Kit.
If you are using Tikka Masala Simmer Sauce (already made liquid sauce sold in jars), see directions above.
Prep Time 10 mins
Cook Time 20 mins
Servings 4

Ingredients
  

FOR THE RICE

  • 2 cups raw basmati rice
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 whole cardamom pods
  • 1/2 teaspoon kosher/sea salt

FOR THE TIKKA MASALA

  • 1 tablespoon butter (or ghee)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, finely minced
  • 3 tablespoon tikka masala seasoning
  • 1/2 teaspoon cayenne chili powder (optional)
  • 1 teaspoon kosher/sea salt
  • 1 tablespoon sugar
  • 1 14-ounce can crushed tomatoes
  • 1 14-ounce can garbanzo beans, drained
  • 1 cup unsweetened coconut milk
  • 1 tablespoon dried fenugreek leaves (optional)
  • 2 cups cooked, diced turkey

Instructions
 

  • Make rice: Rinse and drain the rice 3 times, until the water is just barely cloudy. In a medium saucepan with tight fitting lid, add the drained rice, cinnamon stick, cloves, cardamom pods and salt. Pour in 3 cups water and bring to a boil. Immediately cover and reduce heat to low. Cook for 15 minutes. Turn off heat, let sit, undisturbed for 5 minutes.
  • In the meantime, cook the Tikka Masala: In a large saucepan on medium heat, add the butter. When it begins to bubble a bit, add in the onion and saute for 2 minutes. Add in the garlic and saute another 30 seconds. Stir in the Tikka Masala spice, cayenne (if using), salt and sugar. Cook for another minute, stirring.
  • Add in the tomatoes, garbanzo beans, coconut milk, and fenugreek leaves (if using). Reduce heat to low, cover and cook for 3 minutes until sauce has a gravy-like consistency. Stir in the cooked turkey, and cook for an additional minute.
  • When rice is finished cooking, fluff with fork and remove rice spices. Serve with the Tikka Masala.
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