Turkey in a Tomato and Sour Cream Sauce
With the holiday weekend drawing to a close, I have been reflecting and generally feeling peaceful. It has been a weekend of good food, good company and lots of good cups of tea. Cups of tea savored on a pile of kitchen throw rugs.
My daughter has been asked to write about traditions these weekend for her assignment. We do not have a very traditional household and being first generation transplants, a lot of the more traditional part of my family has been left over back in India. I think most people will agree that a large part of the Thangiving tradition is the post thanksgiving creativity with leftovers, turkey and beyond.
One of my thanksgiving traditions is about having company on Saturday, I like to use the day to catch up with people I somehow could not fit in mostly due to scheduling constraints on Thursday and usually make something that has become one of my unlikely signature dishes. It is unlikely, because unlike most signature dishes I do not make it all the time but this time of the year, I make it once or twice and it is usually a much loved dish. Even the turkey averse husband likes it.
If you are looking for an impressive way to use up those leftovers give this recipe a try. It also works well with leftover chicken and certainly adapts well to fresh shrimp.
This recipe is a riff on the classic tikka masala and butter chicken preparations, it is somewhat milder and significantly more dependent on the use of tomatoes. I do not use any fresh cream but do finish of with a touch of butter. The only thing here is to cook the sauce, low and slow or it might curdle.
We enjoyed the meal with fresh homemade naans and a very interesting Indian red wine. It was the first time I had an Indian red that I had bought outside of India a young cabernet that completed the meal and made it interesting and eventful.
Print
Turkey in a Tomato and Sour Cream Sauce
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
A riff on the classic chicken tikka masala made with leftover turkey and can be done with leftover chicken too!
Ingredients
1/4 cup oil (canola or grapeseed)3 tablespoons grated ginger
4 pods of pressed garlic
2 onions, finely diced
8 tomatoes, cut into a small dice
2 black cardamoms
1 tablespoon cumin coriander powder
1 teaspoon salt
1 tablespoon minced green chilies
1 tablespoon tandoori masala
1 tablespoon sugar
3/4 cup low fat sour cream
2 tablespoons kasuri methi (dried fenugreek leaves)
1 cup whole milk or evaporated skim milk
2 cups of cooked leftover turkey or chicken
3 tablespoons butter
1 tablespoon chopped cilantro
Instructions
Place the oil in a heavy hard anodized pan and heat on medium heat for a minute.Add in the ginger and the garlic followed by the onion and saute for about 3 to 4 minutes.
Add in the onion and cook slowly for about 6 to 7 minutes.
Add in the chopped tomatoes and the black cardamoms, cumin coriander powder, salt, the tandoori masala and the minced green chilies and mix in well. Gently, cook the tomatoes on low heat stirring frequently for about 15-20 minutes, until the tomatoes soften and gently melt into a smooth sauce.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/11/turkey-in-a-tomato-and-sour-cream-sauce.html
Share this on Bebo
Blog this on Blogger
Add this link to Box.net
Share this on del.icio.us
Digg this!
Share this on Facebook
Share this on FriendFeed
Email this via Gmail
Submit this to Hacker News
Share this on LinkedIn
Email this to a friend?
Share this on OkNotizie
Promote this on Orkut
Stumble upon something good? Share it on StumbleUpon
Share this on Google+
Share this on Tumblr
Tweet This!
Email this via Yahoo! Mail
Pin this to Pinterest
Box this on Zabox
Get Shareaholic
