Wild Turkey Tikka Masala

Tikka Masala is probably one of my most favorite dishes and it pairs beautifully with wild turkey. The key ingredient in this recipe is the yogurt. It helps to tenderize the wild turkey because you know that wild turkey can be dry and tough. I hope ya’ll add this recipe to your recipe box and go back to it every turkey season because it certainly is one of my favorites, its right up there with my Snow Goose Barbacoa Tacos!

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Wild Turkey Tikka Masala

Ingredients:

  • 6 garlic cloves, finely grated

  • 4 tsp. finely grated peeled ginger

  • 4 tsp. ground turmeric

  • 2 tsp. garam masala

  • 2 tsp. ground coriander

  • 2 tsp. ground cumin

  • 1½ cups whole-milk yogurt (not Greek)

  • 1 Tbsp. kosher salt

  • 2 lb. skinless, boneless wild turkey breast cubed

  • 3 Tbsp. Ghee

  • 1 small onion, thinly sliced

  • ¼ cup tomato paste

  • 6 cardamom pods, crushed

  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes

  • 1 28-oz. can whole peeled tomatoes, preferably San Marzano tomatoes

  • 2 cups heavy cream

  • ¾ cup chopped cilantro

  • Steamed basmati rice (for serving)

Directions

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add the wild turkey meat and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

*This is a very important step for the wild turkey because the yogurt helps to tenderize the wild turkey*

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Take the cubed turkey meat and add it to the sauce, and simmer, stirring occasionally, until wild turkey is cooked through, 8-10 minutes. Serve with rice and cilantro.

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TurekyBri Van Scotter