This recipe is loaded with calories and fat. There are substitutions you can make to lower the numbers such as using only 1 cup of whipping cream (commenters suggestion), or using a lower fat yogurt. You be the judge or just go for it like I did!!!

Marinade:

• 2 tsp. garam masala
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tbsp. paprika (I used mild)
• 4 tsp. ground turmeric (one of the comments suggested using only 1 tsp. – I did)
• 1 tsp. kosher salt
• 6 cloves garlic, minced (I used 2 tbsp. ginger garlic paste for the garlic and ginger – also AI came to my rescue – see comment)
• 4 tsp. finely grated fresh ginger
• 1 cup whole milk (Greek) yogurt
• 4 cups cooked turkey (1 lb.) cut into 1-1/2-inch pieces

Combine all the ingredients, cover and chill for at least 4 hours or overnight.

Comment: I love to “google” questions I might have related to a recipe I’m making. I “googled how much ginger paste equals 6 cloves of garlic and 4 tsp. ginger? AI popped up and said I would need approximately 2 tbsp. of ginger garlic paste, assuming a typical ratio of 2 parts garlic to 1 part ginger.” Wow, I was impressed and went with 2 tbsp. ginger garlic paste for the marinade and 1.5 tbsp. for the Masala.

AI stands for Artificial Intelligence, which is a collection of technologies that allow computers to perform tasks that typically require human intelligence.

Masala:

• 4 tbsp. ghee or neutral-tasting oil, divided
• 1 large onion, cut in half and thinly sliced
• 6 cardamon pods, crushed (I used 1/4 tsp. ground cardamon)
• 1 bay leaf
• 1 tsp. mild paprika
• 1/2 tsp. red pepper flakes (optional – I added)
• 1 tsp. garam masala
• 1-1/2 tsp. kosher salt, plus more to taste (I used 1 tsp.)
• 2 tbsp. finely grated fresh ginger (I used 1.5 tbsp. ginger garlic paste)
• 4 cloves garlic, finely grated
• 2 serrano peppers, finely chopped
• 2 tbsp. tomato paste
• 1 (28 oz,) can whole peeled tomatoes
• 2 cups heavy cream
• 3/4 coarsely chopped fresh cilantro (parsley) plus a few sprigs for garnish
• Juice of 1 small lemon (I forgot to add but the curry tasted fine without it)
• Basmati rice for serving
• Naan dippers for dipping

Heat a Dutch oven over medium-high heat and add 3 tbsp. oil/ghee. Stir in the onion, cardamon, bay leaf, paprika, pepper flakes (optional), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally for about 10-15 minutes. Adjust the temperature if needed so onions don’t burn.

Make a well in the center of the onions and add 1 tbsp. oil/ghee. Stir in ginger, garlic and serrano peppers and cook for about 10 seconds. Combine with the onions, stir in the tomato paste and tomatoes with their juice, crushing the tomatoes with your hands. I did mix them in my blender. Bring to a boil, reduce heat and simmer, stirring often, until the liquid is almost absorbed, 8-10 minutes.

Add cream and chopped cilantro (parsley) to the Dutch oven. Season with 1-1/2 tsp. kosher salt (I used 1 tsp.), taste and adjust seasonings. Simmer over low heat, stirring occasionally until sauce thickens, about 40 minutes. I agreed with a commenter that only 20 minutes of cooking time was needed. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler and arrange oven rack about 6 inches from broiling unit. Place the marinated turkey on the foil in a single layer. Broil until turkey begins to blacken in spots, 6-8 minutes; set aside. I warmed the turkey in a skillet instead.

Use a blender to puree the sauce, return the sauce to the Dutch oven along with the turkey and simmer for 5-10 minutes. I left the sauce with some texture. Just before serving, stir in the lemon juice – oops I forgot. Adjust seasonings if needed.

Garnish with cilantro/parsley sprigs. Serve with steamed rice and Naan dippers. Cover and refrigerate leftovers for up to 3 days or freeze for up to 2 months.

Recipe by cookingwithauntjuju.com