Tandoori Turkey

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DELICIOUS

Description

Watch as CIA Chef Instructor Bill Briwa creates a new twist on this authentic Indian dish by using boneless and skinless turkey leg and breast meat, turmeric, chili, ginger, coriander, cumin, and garam masala for a delicious new classic.

 

Ingredients

Turkey, leg and breast meat, deboned : 4 lb.
Salt: as needed
Lemon juice: 2 Tbsp.
Garam masala: 1 Tbsp.
Korean chile powder: 2 tsp. (or to taste)
Turmeric: 1tsp.
Cumin: 1 Tbsp.
Coriander: 2 tsp.
Ground ginger: ½ Tbsp.
Garlic, finely chopped: 2 tsp.
Plain yogurt, drained through cheesecloth: 3 cups
Garnish
Lettuce leaves: ½ head
Vegetable oil: 2 Tbsp.
Tomatoes, diced: 3 ea.
Onions, diced: 2 ea.
Salt: as needed
Ground black pepper: as needed
Cilantro, coarsely cut: ½ cup
Lemon, cut into wedges: 1 ea.
* Click to ingredient to choose one

Directions

1
Cut the turkey into 10 pieces of about 3 oz. each. Rinse and pat dry. Make crossed hatch slits into the flesh of each piece so that it better absorbs the marinade. Season with salt.
2
In a large bowl, mix together the yogurt, spices, ginger, garlic and lemon juice. Add the turkey and mix to coat the meat with the marinade.
3
Allow turkey to marinate for at least two hours or up to one day.
4
Preheat the oven to 450°F. Place the turkey on a wire rack and bake until cooked through, about 25 to 35 minutes, or until the pieces have reached an internal temperature of 170º.
5
While the turkey cooks, prepare the garnish. Arrange the lettuce leaves on a platter and set aside.
6
Heat the oil in a wok or large skillet over medium-high heat. Add the onions and stir-fry until lightly browned. Add the tomatoes and continue to stir fry for another minute. Season with salt and pepper and add the chopped cilantro.
7
Place the hot onion-tomato mix on the lettuce leaves and top with the roasted turkey.
8
Serve accompanied with lemon wedges on the side.