Tandoori Turkey





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.



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
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.


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.
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.
Allow turkey to marinate for at least two hours or up to one day.
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.
While the turkey cooks, prepare the garnish. Arrange the lettuce leaves on a platter and set aside.
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.
Place the hot onion-tomato mix on the lettuce leaves and top with the roasted turkey.
Serve accompanied with lemon wedges on the side.