- Prep: 30 min
- Cook: 25 min
- Yield: 2 servings
Ingredients
500 gm turkey with bone or boneless
Salt to taste
150 ml oil
2 1-inch cinnamon
5 cloves
8 green cardamom
1 bay leaf
100 gm ginger paste
100 gm garlic paste
2 tsp turmeric
2 tsp yellow chilli powder
2 tsp red chilli powder
2 tbsp coriander powder
250 gm yoghurt
150 gm brown onion paste
75 gm brown cashew nut paste
2 tsp kewra water
2 tsp rose water
1 tsp javitri powder
Directions
1. Clean the turkey, apply salt and keep aside.
2. Heat a thick bottom handi, and add oil. Add green cardamom, cinnamon cloves and bay leaf. When the spices crackle add ginger and garlic paste.
3. Separately mix with a little water some salt, turmeric, yellow chilli powder, red chilli powder and coriander powder. Add this to the handi. Cook till oil surfaces.
4. Now increase the heat and quickly pour the whisked yoghurt, stirring continuously. Do not stop until yoghurt comes to a boil. Now cook again till oil surfaces.
5. Add the turkey meat and bhuno it. Add a little water if required. Then add 1/2 cooked brown onion paste and saute. Add sufficient water and bring to a boil. Keep the consistency thick.
6. Now remove from the fire and strain the curry. Keep the meat pieces separate. Bring the strained curry back on fire and add cashew paste, kewra, rose water, javitri and green cardamom powder. Then keep on low heat till the meat is soft and well tender.
7. Serve hot garnished with fresh cream and coriander leaves.
