Recipes

 

Indian cuisine is unique, full of tradition, flavour and spices. Recipes are handed down from mother to daughter, from generation to generation. Here are some of ours...

Recipes

Tandoori TurkeyTamarind Chutney

Ingredients :

Tandoori Masala
• 2 1/2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon plus 1 teaspoon whole    black peppercorns
• 1 tablespoon ground cardamom
• 2 teaspoons chili powder
• 1 teaspoon dried fenugreek
• 1 teaspoon whole cloves
• 1 3"–4" cinnamon stick, broken into    pieces
• 1/4 teaspoon ajwain seeds

Garam Masala
• 24 bay leaves, crumbled
• 3 tablespoons black cardamom pods
• 2 1/2 tablespoons cumin seeds
• 2 tablespoons black peppercorns
• 1 1/2 tablespoons green cardamom pods
• 1 tablespoon coriander seeds
• 2 teaspoons ajwain seeds
• 2 teaspoons whole cloves
• 1 3"–4&rdquo cinnamon stick, broken into pieces

Turkey
• 1 12–14-pound turkey
• 1/4 cup kosher salt
• 5 black cardamom pods
• 5 green cardamom pods
• 1 tablespoon cumin seeds
• 1 medium red onion, chopped
• 2 celery stalks, chopped
• 4 garlic cloves

Marinade
• 4 cups (1 quart) plain whole-milk yogurt
• 1/2 cup chopped peeled ginger
• 1/2 cup fresh lime juice
• 1/4 cup finely chopped garlic
• 1/4 cup paprika
• 2 tablespoons tandoori masala
• 2 tablespoons garam masala
• 2 teaspoons chili powder
• 1 teaspoon freshly ground black pepper

Ingredient Info:
All spices can be found at Indian markets and kalustyans.com.

Special Equipment:
A turkey roasting bag

Preparation:

Tandoori Masala
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Garam Masala
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Turkey
Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

Marinade
Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.

Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.

Preheat oven to 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer.

Transfer to a platter. Let rest for at least 20 minutes before carving.

Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.

Tandoori dishes are renowned throughout the world for their wonderful spicy flavours. This exotic Indian Tandoori Turkey is best served as the main dish.