- 1 kg British turkey breast and/or leg meat (but cook separately)
- Butter for basting
- 10g yoghurt
- 40g ginger paste
- 40g garlic paste
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground red chilli
- 1/2-3/4 tsp ground turmeric
- 2 tbsp lemon or lime juice
- 1/2 tsp garam masala
- 100ml mustard or groundnut oil
- salt and white pepper to taste
Preparation time: 10 mins plus overnight marinating mins
Marinating the Turkey:
Cut the turkey breast or leg into “Tikkas” or cubes large enough to be skewered roughly 1”x1”.
Rub salt and pepper into the chicken and set aside.
In a blender add all the other ingredients and blend to a smooth paste. When all the spices are well ground remove to a bowl.
Check here for spiciness to suit your requirements. Add more chilli powder only if you so desire.
Mix in the diced meat and check for seasoning. The turkey is best set aside over night in the refrigerator, well covered or for at least four to five hours.
The cooking process now can be two fold:
The tikka can at home either be grilled on the barbecue or under the grill and finished in the oven.
Either way it needs to be basted for that juicy appearance. If you wish to cook the tikkas under the grill right through without placing in the oven, ensure that the grill is not too high and that the tikkas are placed on a wire mesh with a drip tray below.
The tikkas will cook well in approximately 8 – 10 minutes.
There are several variations to the original tikka recipe and one can use their own imagination for more interesting kebabs
© Cyrus Todiwala