Created by Chef Joe Levesque
INGREDIENTS
- 4 tbsp Pataks Tandoori Paste
- 1 cup plain yogurt
- 1 Yorkshire Valley Farms Organic Turkey, cut into serving-size portions, skin removed (bones reserved for stock)
- ¼ cup clarified butter
- 1 onion, diced
- ½ teaspoon of cinnamon
- 4 garlic cloves, minced
- 4 tsps minced fresh ginger
- 1 tsp ground turmeric
- 4 tsps chili powder
- 2 tbsp ground coriander
- 1 cup ground almonds
- 28 oz can of whole peeled tomatoes with juice
- 1 cup turkey or chicken stock
- 2 tbsp tomato paste
- 1 cup 35% cream
METHOD
- Combine the tandoori paste and yogurt together in a large bowl. Add the turkey pieces and coat well. Cover and refrigerate for 3-4 hours.
- Melt butter on medium heat in a large heavy saucepan. Add the onions and cinnamon and sauté until translucent.
- Stir in the crushed garlic and ginger along with the turmeric, chili powder and ground coriander, and continue to sauté for a few more minutes. The spices are fried first to release their maximum flavour and this really enhances the dish.
- Add the marinated turkey and sauté stirring constantly until the meat has turned white.
- Stir in the ground almonds, tomatoes, stock and tomato paste. Cover and simmer on low heat for 20-30 minutes. Add the cream to heat through.
- Serve on Basmati Rice and Naan Bread.