1 tsp cumin seeds
1 cinnamon stick
2 onions, finely chopped
6 garlic cloves, peeled and grated
2tbsp ginger, grated
½ tsp ground cumin
½ tsp ground coriander
½ tsp mild chilli powder
½ tsp ground turmeric
½ tsp sugar
2tbsp. tomato puree
2 x 400g tinned chopped tomatoes
Salt, to taste
1 tsp garam masala
3 tbsp double cream or Greek yoghurt
Using a large saucepan, melt the ghee over a medium heat on the hob, add the cumin seeds and cinnamon stick and cook for a couple of minutes or until aromatic.
Add the onions and a large pinch of salt and cook, stirring from time to time until they golden and caramelised. Add the garlic and ginger and cook for a further minute.
Add the dry spices and sugar and fry for a minute or until aromatic. Add the tomato puree, cook for a minute and then add the chopped tomatoes. Lower the heat and simmer until the sauce thickens, for about 25 minutes. Check the seasoning.
Add the garam masala, double cream and turkey and simmer for 10 minutes or until warmed through.
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