Turkey Tikka Masala

Not gonna lie, this recipe is a huge pain in the ass. Especially if you go above and beyond and roast your own spices and actually grill the dark turkey meat. But unfortunately the work is worth it. Curse you Alton Brown! The original is from Alton Brown’s “Everydaycook” and the adjustments I’ve made are all to make it faster and easier. The quality is better if you do it all the hard way, but ain’t no grown-ass working-b**ch got time for that. It’s best served with basmati rice but long grain or brown rice work just fine. 

INGREDIENTS makes 4 servings

2 tsp ground corriander

1 1/2 tsp ground black pepper

1 tsp ground cumin

1/4 tsp ground mustard seeds

1/2 tsp ground cloves

1/2 tsp ground cardamon

1/8 tsp red pepper flakes

1/8 tsp ground nutmeg

2 tsp salt, divided

1 1/2 lbs boneless skinless turkey thigh or turkey breast

1 cup plain whole-milk yogurt

1/4 cup canola oil

1 large onion, chopped

4 Tbs garlic ginger paste or 2 Tbs grated fresh ginger and 4 crushed garlic cloves

2 small Fresno chilies

1 28-oz can diced tomatoes

1 cup coconut milk from a can (Thai brands are best)

juice of 1/2 lime (1 Tbs)

fresh mint (garnish)

gallon ziploc bag (for marinating)

cooked Basmati rice for serving

INSTRUCTIONS

• 2 tsp ground corriander
• 1 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1/4 tsp ground mustard seeds
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamon
• 1/8 tsp red pepper flakes
• 1/8 tsp ground nutmeg

1.Mix all of the spices together.

• 1/2 spice mixture
• 1 tsp salt
• 1 1/2 lbs boneless skinless turkey thigh or turkey breast
• 1 cup plain whole-milk yogurt
• 1 gallon ziploc bag

2. Wash, trim if necessary, and dry the turkey meat. Place the turkey in the bag. Combine 1/2 of the spice mixture you  made in step 1 with 1 tsp of salt. Transfer the mixture to the turkey meat bag, seal, and shake until the turkey is well and evenly coated. Add the yogurt, seal, and squeeze the yogurt around until the turkey is evenly coated. Marinate in the fridge for 30 min.

• 1/4 cup canola oil
• 1 large onion, chopped
• 1 tsp salt
• 4 Tbs garlic ginger paste or 2 Tbs grated fresh ginger and 4 crushed garlic cloves
• 2 small Fresno chilies
• 1/2 spice mixture
• 1 28-oz can diced tomatoes

3. In the mean time chop the onion. Heat a the olive oil in a large pan. Add the onions, sprinkle with the remaining 1 tsp salt, and saute on medium-high for 11 – 12 min until the onion is browned around the edges. Reduced the heat to low and add the garlic ginger paste, and chilies. Cook stirring constantly for 7 – 8 min. Add the remaining half of the spice mixture and the can of tomatoes. Cook stirring occasionally until reduced and darkened in color, about 15 – 20 min.

• marinated turnkey

4. Once the turkey is finished marinating, heat your grill to high, or heat a (greased) cast iron skillet to high. Remove the turkey from the yogurt mixture, keeping as much yogurt on the meat as possible, and place on the grill or in the pan. Grill or pan fry the turkey until the yogurt is charred, about 5 min per side. Rest the turkey for 5 min. Discard and left over marinade.

• cooked turkey
• 1 cup coconut milk from a can (Thai brands are best)
• juice of 1/2 lime (1 Tbs)
• fresh mint (garnish)

5. Once rested, chop the turkey into bit sized pieces. Add the turkey, coconut milk, and lime juice to the tomato mixture. Stir to combine and heat through.

• fresh mint (garnish)
• cooked Basmati rice for serving

6. Serve over Basmati rice, topped with fresh mint