- Prep: 3 hours
- Cook: 30 min
- Yield: 1 serving
Ingredients
1 deboned turkey breast
250 gm turkey keema
2 tbsp chopped onion
1 tbsp ginger garlic paste
1 tbsp cooking oil
1 tbsp fresh cream
1 each green cardamom, clove, mace, and cinnamon stick
100 gm curd
1 tbsp Kashmiri red chilli powder
Salt to taste
1/2 tsp kasoori methi powder
2 big tomatoes, finely slices
1 tsp chopped green chilli
50gm butter
30gm cream
edible flowers and micro greens for garnishing
Directions
For Stuffing
1. Take a pan, add oil and chopped onion and stir fry till it becomes golden in colour.
2. Add ginger and garlic paste. Add minced turkey, salt to taste and chopped green chilli. Cook the mixture well and when it is done keep it aside till it cools down.
For Roll
1. Hammer the turkey breast till it gets flat and rectangular in shape. You can have the thickness as per your choice.
2. Put stuffing in the centre of the breast and roll, tie it with thin thread and keep it on a platter.
3. Marinate the roll with curd, salt, chilli powder, kasoori methi and mix it well.
4. Keep the marinated roll in the refrigerator for 3 hours.
5. Pan-sear the roll with a little oil till it gets light brown in colour.
6. Arrange the pot, place thin slices of tomatoes with whole spices and add a little water. Place the turkey roll in the pot and seal it from the top with the lid.
7. Cook it for a minimum of thirty minutes.
8. Make sure the turkey roll is well-cooked and tender.
For Gravy
1. Open the lid, keep the turkey rolls on a platter, put the cooked tomatoes in a blender and blend till smooth. Strain.
2. Heat a pan, add oil, ginger garlic paste and then the blended tomatoes till the tomatoes are completely cooked. Add butter and cream and cook well.
3. Strain the cooked tomato gravy.
Assembly
1. Take a platter, pour the cooked tomato gravy, and give it a thin layer.
2. Place the turkey roll on top of the gravy.
3. Garnish it with edible flowers & micro greens.
4. Serve it with butter naan or steamed rice.
