TIP: Garam masala is a blend of ground spices that has an intense flavour for this recipe. It can include a variety of peppercorns, cloves, mace, cumin, cardamom and nutmeg to name a few. It has a great blend of sweet and savoury spices to create a warmth in the dish.
- In large bowl, whisk together yogurt, ginger, almonds, garam masala, cumin, cinnamon and cloves. Stir in turkey to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- In large non-stick skillet, melt butter over medium heat and cook onion, garlic and cayenne for about 4 minutes or until softened. Add tomatoes and stir to combine. Bring to a gentle boil and stir in turkey mixture and cilantro. Cook, stirring for about 12 minutes or until turkey is no longer pink inside. Ground almond substitution: You can substitute fine dry breadcrumbs or all-purpose flour for the almonds if there is a nut allergy. The almonds help thicken the sauce.
Freezer Friendly: Feel free to freeze any leftovers for up to 2 weeks in individual containers to warm up for an easy dinner or lunch.