Butter Thunder Chicken
Wild turkey perfectly complements this popular and delicious Indian dish.
Marinade
- 1 wild turkey breast (can also use deboned thigh meat)
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala (Indian spice mix)
- 1 teaspoon chili powder or cayenne powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh ginger paste
- 3 cloves garlic, minced or paste
Curry Sauce
- 2 tablespoons melted butter or ghee
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tablespoon white sugar
- 1 teaspoon salt
Garlic Naan
- 4 cups flour
- 1 ¾ cups plain Greek yogurt
- 3 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoon melted butter
- 6 cloves garlic minced
- 2 tablespoon parsley chopped
Instructions
1. Combine all marinade ingredients in a large bowl, mix until fully blended.
2. Cut turkey into 1-inch cubes and add to marinade; mix until completely coated.
3. Cover the bowl and place in the refrigerator for a minimum of 3 hours, but leaving for 12-24 hours is best. I tend to do it the night before.
4. In a large skillet, add 1-2 tablespoons of oil or extra butter over medium-high heat.
5. Remove turkey from marinade and add to skillet. Don’t attempt to wipe off or shake off the marinade. The marinade will add depth to the dish. Cook until the turkey is beginning to turn white; it won’t brown because of the sauce.
6. After about 5-10 minutes of cooking, add the tomato paste, cream, salt and sugar, and mix to combine. Bring to a boil then reduce heat to a simmer and cook uncovered for 20 minutes, stirring occasionally.
7. Remove from heat and serve with a garnish of cilantro or parsley over a bed of jasmine or basmati rice.
For Garlic Naan
1. In a medium mixing bowl, add flour, baking powder and salt and mix to combine.
2. Add yogurt and mix with a wooden spoon just until combined.
3. Transfer dough to a floured work surface and knead for 5 minutes or until smooth. The dough will be loose at first but will combine. Don’t add more liquid. If dough is overly sticky just add more flour to the work surface as you knead.
4. Wrap dough in plastic wrap or a plastic bag for 10-15 minutes. This will let your dough rest and the gluten become workable.
5. While the dough is resting, combine garlic, parsley and butter. I like to simmer on low in a small saucepan until ready to use.
6. Using the floured surface, divide dough into 8 equal parts. Working one at a time, roll out dough, flip and roll again. Repeat 2-3 times until the dough is thin. Add flour to the work surface between dough portions.
7. In a skillet or flat top, bring to a medium-high heat for 3-4 minutes. Once hot, place rolled dough onto a heated work surface. Cook 2-3 minutes each side. The dough will brown and puff, this is normal. Do not add oil or spray to the skillet or flat top. Once dough is browned on both sides, remove from heat and repeat until all dough is cooked.
8. Brush one side of naan with melted garlic butter and serve immediately.