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Tandoori Turkey in a Spicy Tomato & Cranberry Sauce

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.


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)


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


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


3. Add passata and 200 ml hot water

4. Cook for 20 minutes but check after 10 minutes. Add more water if


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.

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