Tikka Style Turkey Karahi

Tikka Style turkey karahi
Abundance of taste and flavour
Restaurant style
Just amazing!

We had Turkey Crown roast at the weekend and as usual we have leftovers…deliberately! Thats to indulge in turkey pakoras or a curry!

There’s nothing quite like using up leftover roast meats and in this case I used the roast turkey that we had at the weekend for lunch.

There is nothing to say that you can’t use fresh turkey cut into thin long strips which will work just as well or chicken but today I made extra roast turkey just so I could do something with leftovers.

I went with Tikka style turkey karahi. You don’t need tikka cooked the coventional way, cooked meat can also capture the the taste and flavour with a few tweaks.

There is so much taste in this tikka style curry. You can use any protein as the cury sauce is the main element.

I added a sweet pepper as they add a lovely flavour to the finished dish. My hubby thinks its better than restaurant cuuries if not better! He thinks the cooking smell is so enticing. Words don’t do it justice. It will be a regular once you try it!


Deboned roast turkey
1 tbsp ginger paste
2 tbsp Tandoori Masala
1 tbsp garlic paste
1/2 cup oil
1 tsp chilli flakes
3 med onions chopped
1 tbsp ginger minced
2 inch ginger julienne
1 onion cut into 6ths and layered
4 fresh tomatoes pureed
1 sweet pointed red pepper
2 tbsp tomato puree
1 tsp sugar
Half cup full fat yogurt well beaten
1 tsp chat masala
2 tsp chilli powder
1 tsp cumin powder
2 tsp black pepper
1 tsp coriander powder
2 hand full fresh coriander chopped
5 sliced green chillies
1 tsp dried methi leaves


Place your cooked deboned turkey in a bowl. Add the tandoori masala, 3 tbsp of the yogurt, garlic and ginger paste and chilli flakes. Combine the ingredients well and let it stand for as long as posible.

Left over cooked turkey
Garlic, ginger, yogurt tandoori masala
Chilli flakes

Take a pan, add and heat the oil. Gently add the turkey to the oil in a single layer and leave until the edges are looking a little caramelised. Now flip ove to do the other side.
Do not be tempted to stir inbetween as it wil not fry.

Fry on high in a single layer
Turn over once
Remove and set aside

In the same pan add the layered onions to the remaining oil and then the sweet pepper. Char on high heat till onions are translucent. Remove and set aside.

Char onions
And sweet pepper
Set aside with turkey tikka

Add some more oil if required then the chopped onions and ginger paste, Fry for a few minutes untill the onion startes to take on some colour.

Fry onions with ginger

Next add the chat masala, chili powder, black pepper, cumin powder, coriander powder, salt and then continue to fry all this together for about 2 minutes.

Add the spices
Fry the spices briefly

Next add the yogurt and continue to fry until the oil splits and separates from the spices.

Add the yogurt
Let the oil separate

Add the blended tomatoes, the slit green chillies, half of your fresh coriander and a half of your Julienned ginger leaving some for garnish. Add the tomato puree and sugar. Cook again till the oil separates and floats to the top.

Blended tomato or pasata
Add tomato puree
Let the oil separate again

Next add the turkey, charred layered onion and sweet pepper and stir. Cook on a slow simmer for about 5 minutes. Now add half a cup of water and cook until the oil splits again and you have the sauce to your preference. I like mine thick but loose.

Add turkey, onion layers and sweet pepper
Add water
Add crushed methi

Lastly add the dried methi leaves crushed between your palms and the rest of your julienne ginger and the fresh chopped coriander as a garnish.

Garnish with fesh coriander and julienned ginger


Amazing with flatbreads!

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