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To begin, place a large, heavy-based pan over a medium heat and add the oil. Once hot, add the cloves, cinnamon, cardamom, peppercorns, fenugreek seeds and bay leaf and allow to sizzle. Once the spices change colour, add the onions and garlic and sauté until they are nicely cooked and golden brown
50ml of vegetable oil
cinnamon stick, 1 inch piece, broken in half
2 black cardamom pods
1/2 tsp black peppercorns
1/4 tsp fenugreek seeds
1 bay leaf
4 onions, finely chopped
1 tbsp of garlic, chopped
Add the ginger paste, salt, chilli powder, chilli flakes, cumin and coriander and turn the heat up to high. Cook for 2–3 minutes, stirring continuously. Add the turkey pieces and stir for 2 minutes until they are coated with the spices
1 tbsp of ginger paste
2 tsp salt
1 1/2 tsp red chilli powder
1 tsp chilli flakes, red
1 tsp ground cumin
1 tsp ground coriander
1000g of turkey leg, boned and skinned, cut into 2 inch pieces
Add the tomatoes and cook for approximately 10 minutes, stirring constantly to ensure the spices do not stick to the bottom of the pan
4 tomatoes, chopped
Once the oil starts to separate out from the masala around the edges of the pan, add the yoghurt and green chillies. Reduce the heat and bring back to the boil, stirring at regular intervals
120g of plain yoghurt
2 green chillies, chopped
Add the water, bring back to the boil, then turn down the heat and simmer for 20 - 20 minutes until the turkey is cooked through and the sauce is rich and thick. Stir in the blanched fenugreek leaves, followed by the garam masala, dried fenugreek leaves and lemon juice. Serve with rice or naan bread
500ml of water
5 tbsp of fenugreek leaves, fresh, blanched for 1 minute, drained and chopped
1/2 lemon, juiced
1/2 tsp fenugreek leaves, dried, crumbled between your fingers
1/4 tsp garam masala
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