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Turkey Tikka Masala


"A classic Indian tikka masala with warm spices, tomatoes and yogurt made easily with shredded leftover turkey."
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45 m servings 420 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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. Meanwhile, heat rice according to package directions. Top tikka masala with cilantro and serve with rice.


  • Cook's Tips:
  • If hot madras curry powder is unavailable, use regular curry powder. Shredded rotisserie chicken can be used in place of turkey.
  • Brought To You By ConAgra Foods®

Nutrition Facts

Per Serving: 420 calories; 19.1 g fat; 37.1 g carbohydrates; 26.1 g protein; 102 mg cholesterol; 802 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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With the exception of using homemade plain Greek yogurt, dried cilantro, and cooking my own jasmati rice I followed the recipe. I LOVE this recipe! It's got such a robust taste and is perfectly ...

Really tasty and easy. I used fat free half and half instead of the cream and served this with brown rice once and naan bread another meal. This was very saucy so you would be able to add more ...