Turkey Tikka Masala

County chef Rachel Green shares some tasty and nourishing recipes to help ward off winter chills.

Put the turkey into a large mixing bowl with the yoghurt, chilli, lime juice, tikka masala paste, some salt, pepper and 1 tbsp of vegetable oil, tossing well to coat. Set aside for at least 30 minutes or overnight in the fridge.

To make the curry sauce, heat the remaining oil and butter in a deep frying pan, then add all the cardamom and cinnamon and cook for 20 seconds until you can start to smell the spices. Add the onions with a pinch of salt and cook for 6-8 minutes until they start to colour. Add the ginger, garlic, cumin, coriander, turmeric, chopped tomatoes and tomato purée and stir well. Simmer for 15 minutes until the oil starts to separate from the sauce. Use a stick blender to purée until smooth or leave a little chunky if you like.

Heat the grill to high. Transfer the meat from the marinade to a baking tray lined with foil, reserving the marinade.

Grill the marinated cooked turkey for 5 minutes on each side until heated through and the marinade is charring in places.

Slowly stir the reserved marinade mixture into the tomato curry sauce, along with the cream and water.

Add the fenugreek (if using), garam masala and sugar. Simmer for 5 minutes, then stir in the grilled turkey. Taste and season, adding salt, sugar or lime juice as needed.

Serve sprinkled with some chopped coriander, extra lime wedges, naan bread, steamed rice and Greek yoghurt.

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