3 whole green chilies (with slits) – adjust to taste
Pinch of ground black pepper
½ tbs ground kasuri methi
1½ tsp garam masala
3 tbs lemon juice, freshly squeezed
1 tsp lemon zest
Soak cashews and almonds in boiling water for 15 minutes. Remove from water, grind into a paste – add up to a ¼ cup of water to thin out the paste as needed. You don’t want a runny consistency - it should be a paste.
Mix the turkey thighs with nut paste, ginger garlic paste, coriander, cumin, black pepper, lemon juice, salt, and yogurt (as listed under marinade).
Heat the oil & butter, then add in the garlic, ginger, and green onions – brown lightly on medium heat for 1-2 minutes to temper.
Add marinated turkey to tempered ingredients, stir continuously and bring to a boil. Once boiling, lower heat, cover, and cook for 30 minutes.
Uncover and add black pepper, kasuri methi, garam masala, lemon zest & juice, as listed under finishing spices. Cook for 2-3 minutes.
Plate & garnish with dehydrated lemon slices (optional). Serve with naan, lacha parantha, or fresh rotis to soak up the delicious nimbu turkey gravy.
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