Turkey tikka masala

Votes: 5

Time: 4 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 679, total fat 43 G., saturated fats 19 G., proteins 58 G., carbohydrates 16 G., fiber 5 G., cholesterol 198 mg, sodium 1329 mg, sugar 7 G.

"Chicken tikka masala is a popular British dish of Punjabi cuisine. The word tikka means 'pieces,'" explains Alton Brown. "I decided to give this international dish a slightly American twist by using turkey thighs instead of chicken. Why? Because they brown well, but can cook for a long time without drying out the meat. And also because they're best suited for braising, as this dish is nothing more than a stew."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tsp coriander seeds
3 tsp black peppercorns
1.5 tsp cumin seeds
3/4 tsp brown mustard seeds
4 cloves
1 cinnamon stick (10 cm)
7 green cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 tsp red pepper flakes
1 cup plain whole-milk yogurt (not Greek)
1 tbsp coarse salt, divided
2 turkey thighs, boneless and skinless
1/4 cup canola oil, plus extra for greasing the grill pan
1 large onion, diced
2 tablespoons freshly grated ginger
4 cloves of garlic, grated
2 fresh red chili peppers, thinly sliced
1 can (800 g) canned whole peeled tomatoes, diced
1 can (400 g) coconut milk
2 tablespoons freshly squeezed lime juice
Fresh mint and cilantro for sprinkling
Special equipment: grill pan; popcorn maker (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turkey, coconut milk, tomatoes, ginger root, lime, cardamom, cinnamon, carnation, mustard seed, cumin, nutmeg

Cooking the dish according to the recipe:

Toast the coriander, black peppercorns, cumin, brown mustard seeds, cloves, and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Note). Grind the toasted spices along with the cardamom pods, nutmeg, and red pepper flakes in a spice grinder, about 1 minute.
Fill a 4-quart zip-lock bag with about two-thirds of the spice mixture (about 2 tablespoons plus 2.5 teaspoons), yogurt, 1 teaspoon salt, and the turkey thighs. Seal the bag, massage to coat completely, and refrigerate for 1-3 hours.

Place a 12-inch (30 cm) skillet over medium-high heat for 2 minutes. Add the canola oil and, when it begins to shimmer, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.
Reduce heat to low and add ginger, garlic, and chili. Continue cooking, stirring occasionally, until the onions are evenly caramelized, another 7–8 minutes. Add the remaining spice mixture and tomatoes and cook until softened, 15–20 minutes, stirring every 5 minutes. Add coconut milk and lime juice. Reduce heat and cover.
Turkey:

Place a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, leaving as much yogurt on the meat as possible, and grill until the yogurt is golden brown, about 5 minutes per side. Remove the thighs from the heat and let them rest for 5 minutes before slicing.
Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until tender, about 20 minutes, being careful not to let the sauce boil, as this may cause the yogurt to curdle.
To serve, spoon the turkey in the sauce over basmati or jasmine rice and sprinkle with fresh mint and cilantro.

Note
The spices can also be toasted in a popcorn machine until fragrant, about 30 seconds.