Tandoori Turkey in a Spicy Tomato & Cranberry Sauce
This is such as great festive recipe, if you are wanting to practice before
hand a great substitute would be Chicken thighs. These are always readily
available and great to test your desired level of heat.
Ingredients:
For the turkey & marinade:
500 grams diced turkey breast
35 grams grated root ginger
4-5 cloves grated/crushed fresh garlic
4 tbsp vegetable/rapeseed oil
2-3 tbsp tandoori powder
1 tsp sweet smoked paprika powder (1 level tsp)
1 level tsp turmeric
Chilli powder (optional)
Salt
1 tbsp white wine vinegar
For the Sauce:
100 grams diced onion
25 grams ghee/unsalted butter
2 grated cloves fresh garlic
1 tsp tandoori powder
200 ml Italian passata
200 ml hot water
Dollop of cranberry sauce
Chopped fresh coriander & sprinkle of garam masala
Salt
Method for the Turkey:
1. Mix all the marinade ingredients together and add turkey
2. Marinade overnight if possible (don’t worry if you can’t)
3. Cook on the BBQ to an internal cook temperature of 74 degrees Celsius/
165 Fahrenheit
Method for the Cranberry BBQ Sauce:
1. Melt the ghee/butter and fry onions and garlic until soft
2. Add the tandoori powder and turmeric. Fry for one minute stirring all the
time
3. Add passata and 200 ml hot water
4. Cook for 20 minutes but check after 10 minutes. Add more water if
needed
5. Add dollop of cranberry sauce. Start with a little then add more to your
liking, melt through.
6. Season with salt if required
7. Add the cooked turkey
8. Garnish with fresh chopped coriander and garam masala
TIP: If you want to practice this dish, start off with chicken thighs but reduce
the oil to 2 tbsps.
