Leftover turkey? No problem. Swap turkey for this traditional Indian chicken tikka masala recipe. This version still has all the flavor elements, especially the gingery-tomato coconut milk sauce. You need to marinate your turkey at least 4 hours or overnight. Otherwise, total time to prepare and pressure cook is 40 minutes.
1/4 cup plain yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons black pepper
1 tablespoon cumin
1 teaspoon crushed red pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1 2” piece of fresh ginger, peeled and grated
1 1/2 lbs leftover turkey, cut into bite size pieces
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 14.5 oz can fire-roasted diced tomatoes, undrained
1/2 cup coconut milk
Cooked basmati rice
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh cilantro
Combine yogurt, lemon juice, black pepper, cumin, crushed red pepper, cinnamon, salt and 1/2 of the ginger in a resealable plastic bag, massage to mix. Add the turkey and press to immerse in marinade. Seal tightly and refrigerate at least 4 hours or overnight.
Select sauté on your Instant Pot and adjust to normal. Add the oil, when hot add the onions, garlic and the remaining ginger. Cook, stirring constantly for 3-4 minutes or until a paste forms. Press cancel, then add in the tomatoes and turkey. Secure lid and close the valve. Cook manual on high pressure for 8 minutes, then use the quick release method.
While it’s cooking prepare the rice according to package instructions. When turkey is done add in the coconut milk and stir to combine. Serve over rice and sprinkle fresh basil and cilantro on top. Yum Yum!