Butter Turkey Masala!



Medium onions finely chopped- 2

Butter – 60ml

Chopped Garlic 1-2 tsps

Whole green chillies 1-2 (dependent on how hot you would like it).

Fresh cream – 80ml

Plum tomatoes – 1.5 tins. Chopped can be used but Whole Plum tomatoes give a better result and better colour.

Bombay Pantry Garam Masala pinch

Honey – 1 tbsp. (25gm sugar if honey not available)

Salt – pinch

Chilli Powder – pinch.

Fresh Coriander.

Fresh ginger – 1 tbsp finely chopped/pureed.

Kasoori Methi (Fenugreek) – pinch

Enough turkey leftovers for 4



  • Heat the butter in a pan over a medium to high heat.
  • Add the onion chillies and garlic until lightly browned
  • Ensure you stir these to make sure they don’t stick to the pan.
  • Add the tomatoes, cream and a pinch of Bombay Pantry Garam Masala and stir well.
  • Add in chopped cooked turkey leftovers and stir well.
  • Add 1 tablespoon of honey, a pinch of salt, half a handful of Coriander and the freshly chopped ginger.
  • Allow to cook for a further 5-7 minutes on a medium heat – ensure turkey is heated thoroughly.
  • Add the pinch of Fenugreek and Chilli powder, and serve.
  • To garnish add a little sliced ginger and freshly chopped coriander.
  •  Serve with some delicious steamed Basmati rice.

Butter Masala