Grilled Indian Butter Turkey
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Ingredients
- 4 turkey tenders, about 2lbs
- rice
- naan
- cilantro (optional)
- Marinade
- 1 cup plain unsweetened yogurt
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, crushed
- 2 tablespoons Tandoori Masala
- 1 teaspoon Kashmiri chili powder
- Sauce
- 1 cup Ghee, divided
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1 15oz can tomato sauce
- 2 cups heavy cream
- 2 tablespoons Garam Masala
Directions
12 to 24 hours before you plan to cook, split the turkey tenders into two strips lengthwise. Place the turkey tender strips in a large zip bag. In a medium bowl combine the yogurt, ginger, garlic, Tandoori Masala and Kashmiri chili powder. Whisk until well blended. Pour the marinade into the bag. Toss the tenders to coat, then seal the bag pushing out as much air as possible. Refrigerate until you’re ready to cook, occasionally moving the turkey around to marinate evenly.
When you’re ready to cook, prepare the grill to cook direct over medium-high heat. Remove the turkey tenders from the bag and place them directly on the grill. Cook, turning occasionally until the turkey tenders are golden brown and cooked to an internal temperature of 165°F, about 10 minutes. Remove to a plate and set aside.
Add a couple tablespoons of the Ghee to a medium skillet over medium heat. When the Ghee is hot, add the onion and garlic. Cook, tossing occasionally until the onion is golden brown, about 12 minutes. Set aside.
Add the remaining Ghee, the tomato sauce, cream and Garam Masala to a medium saucepan off the heat. Whisk together. Place on a burner turn it on to medium heat. Bring to a simmer stirring often. Simmer for 15 minutes.
Meanwhile cut the turkey into bite sized pieces. When the sauce is ready stir in the onion mixture. Add the turkey and mix well. Return to a simmer and cook for 5 minutes. Check for salt and pepper and add if desired.
Serve hot with cooked rice and warm Naan bread. Garnish with cilantro if desired.
