TURKEY TIKKA MASALA
Steps:
- Toast the coriander, black peppercorns, cumin, brown mustard, cloves and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Cook's Note). Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.
- Transfer roughly two-thirds of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, 1 teaspoon of the salt and the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs and refrigerate for 1 to 3 hours.
- Place a 12-inch saute pan over medium-high heat for 2 minutes. Add the canola oil and when shimmering, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.
- Reduce the heat to low and stir in the ginger, garlic and chiles. Continue to cook, stirring occasionally, until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes. Stir in the coconut milk and lime juice. Kill the heat and cover to keep warm.
- Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove the thighs from the heat and rest for 5 minutes before cutting into bite-sized pieces.
- Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle.
- To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.
TURKEY TIKKA MASALA
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
Provided by Samin Nosrat
Categories curries, main course
Time 2h
Yield 6 servings
Number Of Ingredients 27
Steps:
- Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
- Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
- Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
- Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
- In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
- Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
- To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
THAI-STYLE TURKEY BURGERS
Turkey burgers with coriander, ginger, and garlic to give a Thai flavor. This recipe can easily be made gluten free by using gluten-free soy sauce and breadcrumbs. Can be served alone, or on a gluten-free or whole wheat bun.
Provided by Tracy Mckerk
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
- Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 235.1 calories, Carbohydrate 8.7 g, Cholesterol 130.5 mg, Fat 11.2 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 3 g, Sodium 654.9 mg, Sugar 1 g
THAI TURKEY BURGERS
When we're tired of everyday burgers, I make these turkey patties for a taste of Thailand. The slaw is a fun switch from the traditional burger garnishes. -Shelby Goddard, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the vinegar, chili sauce, peanut butter and chili paste. Add the remaining slaw ingredients; toss to coat. Set aside., In a large bowl, combine the onion, cilantro, garlic and chili paste. Crumble turkey over mixture and mix well. Shape into four patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with slaw.
Nutrition Facts : Calories 461 calories, Fat 25g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 512mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
TIKKA TURKEY BURGERS
These Indian-inspired burgers are made with lean ground turkey and flavoured with tikka paste and yogurt. If you have the time, make these burgers a few hours in advance, which will allow the flavours to marinate the meat. Serve the burgers in halved baby naan breads with some baby spinach leaves and a spoonful of tzatziki. These burgers can be frozen. Open-freeze the patties on a tray lined with greaseproof paper until firm, then pack into labelled containers or freezer bags and freeze for up to 1 month. Defrost thoroughly in the fridge before cooking.
Provided by English_Rose
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the onion, tikka paste, yogurt and mango chutney. Stir in the ground turkey, cilantro and seasoning and mix until all ingredients are well combined.
- Divide the mixture into 4 and, with wet hands to prevent sticking, shape into burgers.
- Brush the burgers with a little oil and chill for 20 minutes.
- Preheat the grill or broiler and cook the burgers for 6-8 minutes on each side until they are thoroughly cooked, the juices run clear and there is no pink meat.
Nutrition Facts : Calories 192.5, Fat 10, SaturatedFat 2.8, Cholesterol 90.6, Sodium 179.8, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 20.5
TURKEY TIKKA MASALA
Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you
Provided by Barney Desmazery
Categories Dinner, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
- Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.
Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium
CHICKEN TIKKA BURGERS
This Indian dish is traditionally cooked in a clay oven, but works on the barbecue too- try with homemade tamarind chutney and herb salad
Provided by Barney Desmazery
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)
- Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.
Nutrition Facts : Calories 438 calories, Fat 8.7 grams fat, SaturatedFat 3.1 grams saturated fat, Carbohydrate 52.3 grams carbohydrates, Sugar 9.6 grams sugar, Fiber 4.8 grams fiber, Protein 37.1 grams protein, Sodium 1.7 milligram of sodium
TURKEY BURGERS RECIPE BY TASTY
These turkey burgers are super versatile! Serve on buns with all of the classic fixings, or sub in your own favorite flavors (sun-dried tomatoes, spinach, and feta, anyone?). They also keep well in the fridge or freezer-make a double batch to keep on hand for easy protein to add to any meal!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
- Divide the turkey mixture into 4 equal portions and shape into 4 patties.
- Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3-4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3-4 minutes more.
- Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 0 grams, Protein 21 grams, Sugar 0 grams
ASIAN TURKEY BURGERS
Jeanette Saskowski uses garlic, ginger and soy sauce to turn ground turkey into moist tender patties. "They're winners at my house," says the Antioch, Tennessee cook. Plus, the flavorful fare is frugal as well at only 45¢ a burger.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. In a nonstick skillet coated with cooking spray, cook turkey over medium heat for 6-8 minutes on each side or until a thermometer reaches 165°.
Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 448mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
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