Turkey Tikka Masala

• 400g Turkey leftovers, shredded

Masala

• 2 tbsp oil
• 7cm stick cassia bark
• 3 green cardamoms
• 2 bay leaves
• 3-5 cloves
• 1 tsp cumin seeds
• 1 large onion, minced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 green chilli, minced
• 2 tsp cumin seeds, crushed
• 1½ tsp coriander seeds, crushed
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp chilli powder 
• 2 tbsp cashew nuts 
• 3 fresh tomatoes
• 1 tsp dried fenugreek leaves, methi
• 100ml double cream
• Handful of fresh coriander, chopped

Method

1. Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds. Once fragrant, add onions and cook gently until golden brown (about 15 minutes).
2. Add the minced ginger, garlic and chilli. Cook for a few minutes to cook out the raw flavours.
3. Stir in the turmeric, cumin, coriander, chilli powders, salt and add a splash of water so the spices don’t burn.
4. Blend tomatoes to a puree and add to the pan with a little water. Leave to cook so it thickens to create a rich sauce.
5. Meanwhile, place cashew nuts into a spice grinder and blend to a fine powder.
6. Stir the cooked meat into the sauce and cook on a gentle heat. Add the cashew nut powder and stir. 
7. Add fenugreek and pour in the cream and stir through.
8. Remove from the heat and throw in the coriander to serve.