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  • Cooking oil 3 Tbsp

  • Unsalted butter

  • Cumin seeds 1 tsp

  • Green cardamom pods 3

  • Bay leaf 1

  • Ground Coriander seeds 1 tsp

  • Ground Turmeric 1/2 tsp

  • Ground Kashmiri Chilli 1 tsp

  • Ground Garam Masala 1 tsp

  • Tomatoes 3 Large

  • Onion 1 Large

  • Ginger 1 Inch piece

  • Garlic 3 Cloves

  • Single cream 100 ml

  • Honey 1 tsp

  • Dried Fenugreek leaves 1 Tbsp

  • Cooked Turkey 500 g

  • Coriander leaves (optional) 1 Bunch


Shred or slice cooked Turkey into strips, about 500g.

Finely chop the tomatoes, onion and garlic. Finely grate the ginger.

Heat the oil in a pan and add the Cumin seeds, Cardamom pods and Bay Leaf. Cook on a medium heat until the seeds start 'popping' and releasing an aroma.

Add in the chopped onion and cook for a few minutes until the onions are slightly translucent.

Add in the ginger and garlic and cook for around 2 minutes to cook away the rawness of the ginger.

Add in the tomatoes and cook on high heat until the tomatoes are soft.

Add in the ground Coriander seeds, Turmeric, Fenugreek leaves and Kashmiri chilli powder. Stir well, reduce heat if required to ensure the spices don't burn. Add some water (about 1/4 - 1/2 cup), stir well, cover and leave to cook for around 5 minutes.

Remove the pan from the heat and leave to cool. Empty the contents into a blender / food processor and whisk until smooth. If the Cardamom pods and Bay leaf haven't been blended, strain the sauce to remove them.

Add a dollop of butter into a heated pan and then add in the blended sauce. Stir well.

On a high heat, add in the cooked Turkey pieces and coat them in the sauce, stirring for around a minute.

Add in the cream and stir to bring the sauce to the desired consistency.

Add in the honey and garam masala. Stir well for another 2 minutes, ensuring the Turkey is well coated and heated.

Garnish with fresh Coriander leaves

Serve with hot buttered chapattis or rice.

It’s that time of year when we’ve over indulged, but heck, we can indulge some more! If you’re anything like us, you’ll probably have some Turkey left over from yesterday, and if you don’t fancy cold Turkey sandwiches for the next few days, here’s what to do. Fire up your post Christmas days with this fantastic Turkey Makhani recipe. Yes there’s a bit of work involved, but we promise, you’ll thank us later.