This Indian inspired turkey tikka recipe from Andy Waters is a tasty twist to the usual curry recipe. This flavoursome turkey recipe is wonderful for a dinner party or a big family meal, and the actual prep and cooking time is beautifully brief, giving you more time to focus on other elements of the dinner.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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In a food processor, grind the coriander, ginger, garlic paste, garam masala, peppercorns, dried chillies into a smooth paste
2 dried red chillies
4 tbsp of garam masala
2 tbsp of garlic paste
2 tbsp of fresh ginger, finely minced
40g of coriander, finely chopped
Pour the spice paste into a large bowl and add the yoghurt, stirring until combined. Add the turkey pieces and mix well until all pieces are coated. Cover the bowl with cling-film and refrigerate overnight to marinate
235g of natural yoghurt, not sour
1000g of turkey breast, diced into 2 inch chunks
When ready to cook, preheat your grill to a medium-high heat or set your oven to 200 °C/gas mark 6. Remove the marinated turkey from the fridge, divide evenly and thread the turkey pieces onto skewers
Place the skewers on the grill rack in your oven with a tray underneath to catch any drips. With the grill door open, cook the turkey until browned on all sides and tender
When the turkey has cooked, prepare your onion rings. Slice your onion into very thin rings, then squeeze lime juice over the rings and sprinkle with chaat masala. Mix well until the rings are totally coated, then serve with your turkey tikka
1 tsp chaat masala
3 tbsp of lime juice
1 large onion, cut into very thin rings
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