Andy Waters’ turkey tikka

A devine Turkey Tikka recipe to wow your guests. Created by Great British Chef Andy Waters. A great Entertaining recipe.


  • Serves: 6
  • Preparation time:
  • Cooking time:

Method

In a food processor, grind the coriander, ginger, garlic paste, garam masala, peppercorns, dried chillies into a smooth paste

Pour the paste into a large bowl, adding the yoghurt and stir together. Add the turkey and coat. Cover the bowl with cling-film and refrigerate overnight to marinate

When ready to cook, set your oven to 200 °C/gas mark 6. Thread the turkey pieces onto skewers

Place the skewers on the grill rack in your oven with a tray underneath to catch any drips. Cook the turkey until browned on all sides and tender

Slice your onion into very thin rings, then squeeze lime juice over the rings and sprinkle with chaat masala. Mix well until the rings are totally coated and serve with your turkey

Ingredients

Turkey tikka

  • 1kg of British turkey breast, diced into 2 inch chunks
  • 235g of natural yoghurt
  • 40g of coriander, finely chopped
  • 2 tbsp of fresh ginger, finely minced
  • 2 tbsp of garlic paste
  • 4 tbsp of garam masala
  • 6 peppercorns
  • 2 dried red chillies

Onion rings

  • 1 large onion, cut into very thin rings
  • 3 tbsp of lime juice
  • 1 tsp of chaat masala
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Nutritional values per portion

Energy 0Kcals
Protein 0g
Total Fat 0g
Saturated Fat 0g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g

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