- Prep: 8 hours
- Cook: 2 hours
- Yield: 4 servings
Ingredients
1 U.S. turkey meat, breast deboned, trimmed and skin on
400 gm hung curd
50 gm ginger garlic paste
30 gm salt
25 gm carrot
25 gm broccoli
25 gm asparagus
25 gm snowpeas
25 gm french beans
25 gm onion, chopped
10 gm garlic, chopped
100 gm curd
100 gm mustard oil
20 gm coriander
200 gm brown onion
20 gm mint
5 gm carom seeds
Whole Spices
10 gm cloves
10 gm green cardamom
10 gm black cardamom
10 gm cinnamon
10 gm bay leaf
10 gm mace
10 gm jaiphal
10 gm black pepper
Powdered Spices
20 gm cumin powder
20 gm turmeric
20 gm red chilli
20 gm mint powder
20 gm coriander powder
20 gm cardamom powder
20 gm yellow chilli powder
20 gm garam masala powder
100 gm whole wheat
5 gm hing
Directions
1. Take a whole turkey, make small cuts in the turkey and marinate with hung curd, mustard oil, ginger garlic paste, lemon juice, cloves, green cardamom, black cardamom, cinnamon stick, bay leaf, mace, jaiphal, black pepper, brown onion, mint leaf, coriander leaf, cumin powder, turmeric, red chilli, mint powder, coriander powder, hing, cardamom powder, garam masala powder, and yellow chilli powder.
2. Start rubbing the mixture on the turkey and stuff the whole wheat inside the turkey along with mixed spices. Leave the marinated turkey for 8 hours.
3. Take a pan and heat mustard oil. Add chopped onion, chopped garlic, carrot, broccoli, snowpeas, french beans, asparagus, salt, yellow chilli powder, hing, mint powder and boiled whole wheat once the vegetables are sauteed. Let the mixture cool down for 10 minutes.
4. Take the marinated turkey and stuff the whole wheat vegetable mixture inside the turkey. Try to rub all the spices properly on the turkey so it can tenderise properly.
5. Take a heavy bottom pan and cook the turkey with the marinated mixture for 2 hours on a very low flame.
6. Now on another side add mustard oil to the pan, add carom seeds, asafoetida & fresh haldi paste and cook for 20-30 seconds on a low flame to get a nice yellow colour. Take off the mixture from the flame and add curd into it.
7. Now take the mud vessel and keep a banana leaf. On top of the leaf place turkey and garnish it with the brown onion, fresh coriander and choukh ka raita.
