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Ingredients
  • subheading: FOR THE MARINADE:
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 4 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • 6 cloves garlic, finely grated or pounded in a mortar and pestle
  • 4 teaspoons finely grated fresh ginger
  • 1 cup whole-milk yogurt
  • 4 cups cooked turkey (about 1 pound), cut into 1 ½-inch pieces
  • subheading: FOR THE MASALA:
  • 4 tablespoons ghee or neutral-tasting oil
  • 1 large onion, thinly sliced
  • 6 cardamom pods, crushed
  • 1 bay leaf
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon garam masala
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 2 tablespoons finely grated fresh ginger
  • 4 cloves garlic, finely grated or pounded in a mortar and pestle
  • 2 serrano peppers, finely chopped
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 cups heavy cream
  • ¾ cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
  • Juice of 1 small lemon
  • Steamed basmati rice, for serving
Steps
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