Serves: 4
Turkey Pasanda
- Prep Time
- 10 min.
- Cooking Time
- 15 min.
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 15 min.
- Method
- Direct
Ingredients
- Marinade:
- 500g cooked turkey, cubed
- 4 heaped tbsp natural yogurt
- 1 tbs mango chutney
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods, crushed
- 1 tsp ground turmeric
- Pasanda:
- Veg oil
- 1 onion, finely sliced
- 1 piece on ginger 1 inch
- 2 green chilli, sliced
- 1 garlic, crushed
- 3 tbs ground almond
- 390ml chicken stock
- 1 tsp garam masala
- 20g butter
- Coriander to garnish
Instructions
- Mix the cubed turkey in a bowl with all the marinade ingredients and set aside.
- Set the barbecue up for grilling (direct method) and pre heat the Gourmet BBQ System Wok.
- Meanwhile prepare the onion, ginger, green chilli, garlic. Add a good glug of oil to the hot wok; the wok should smoke straight away. Add the onions and stir immediately. Cook until well coloured about 1-2 minutes. Add the chilli, garlic and ginger plus a little chicken stock if the wok seems too hot.
- Add the turkey and all the marinade stirring well. Add the stock, ground almonds, gram masala and butter and simmer for several minutes until the sauce is thick and the turkey has safely heated through. Serve with chopped coriander and sliced green chillies.
This tasty Pasanda recipe is a great way to use up leftover Turkey.
Method:
Ingredients
- Marinade:
- 500g cooked turkey, cubed
- 4 heaped tbsp natural yogurt
- 1 tbs mango chutney
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods, crushed
- 1 tsp ground turmeric
- Pasanda:
- Veg oil
- 1 onion, finely sliced
- 1 piece on ginger 1 inch
- 2 green chilli, sliced
- 1 garlic, crushed
- 3 tbs ground almond
- 390ml chicken stock
- 1 tsp garam masala
- 20g butter
- Coriander to garnish