4 servings
Turkey thigh — 800 g
Yogurt — 100 g
Garlic — 2 cloves
Grated ginger — 1 tbsp
Garam masala — 1 tsp
Turmeric — 1 tsp
Cumin — 1 tsp
Paprika — 1 tsp
Salt — to taste
For the sauce:
Tomatoes in their own juice — 400 g
Cream 33 % — 150 ml
Onions — 1 pc
Garlic — 3 cloves
Melted butter — 4 tbsp
Cumin — 1 ½ tsp
Garam masala — 1 ½ tsp
Dried ginger — 1 tsp
Ground coriander — 1 tsp
Paprika — 1 tsp
Salt — 1 tsp
Sugar — 1 tbsp
Fenugreek — ½ tsp
1/ Cut the turkey into medium-sized pieces and marinate in a mixture of spices and yogurt. Let it sit for at least 30 minutes.
2/ Heat oil in a pan and fry the marinated turkey pieces for about 5 minutes. Once cooked, set the turkey aside.
3/ In the same pan, sauté the sliced onion until golden. Add minced garlic and grated ginger, followed by coriander, cumin, and garam masala. Stir until the spices are fragrant, then add chopped tomatoes, paprika, and salt. Cook the mixture until the sauce thickens.
4/ Remove the pan from the heat and transfer the sauce to a blender. Blend until smooth, then return the sauce to the pan. Stir in the cream and fenugreek.
5/ Add the cooked turkey back into the sauce and simmer for another 8-10 minutes. Serve hot with rice and tortillas.
Turkey thigh — 800 g
Yogurt — 100 g
Garlic — 2 cloves
Grated ginger — 1 tbsp
Garam masala — 1 tsp
Turmeric — 1 tsp
Cumin — 1 tsp
Paprika — 1 tsp
Salt — to taste
For the sauce:
Tomatoes in their own juice — 400 g
Cream 33 % — 150 ml
Onions — 1 pc
Garlic — 3 cloves
Melted butter — 4 tbsp
Cumin — 1 ½ tsp
Garam masala — 1 ½ tsp
Dried ginger — 1 tsp
Ground coriander — 1 tsp
Paprika — 1 tsp
Salt — 1 tsp
Sugar — 1 tbsp
Fenugreek — ½ tsp
1/ Cut the turkey into medium-sized pieces and marinate in a mixture of spices and yogurt. Let it sit for at least 30 minutes.
2/ Heat oil in a pan and fry the marinated turkey pieces for about 5 minutes. Once cooked, set the turkey aside.
3/ In the same pan, sauté the sliced onion until golden. Add minced garlic and grated ginger, followed by coriander, cumin, and garam masala. Stir until the spices are fragrant, then add chopped tomatoes, paprika, and salt. Cook the mixture until the sauce thickens.
4/ Remove the pan from the heat and transfer the sauce to a blender. Blend until smooth, then return the sauce to the pan. Stir in the cream and fenugreek.
5/ Add the cooked turkey back into the sauce and simmer for another 8-10 minutes. Serve hot with rice and tortillas.