Tandoori Turkey | तंदूरी टर्की | Thanksgiving Day Special | Sanjeev Kapoor Khazana

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We Indians have our own desi version to anything & everything. Thanksgiving is popularly celebrated abroad, but we have given it a ‘glocal’ zing. Turkey is must in the Thanksgiving menu, so presenting it in a different avatar – Tandoori Turkey. Here’s a recipe for you to make it at home too.
Happy Thanksgiving to you!



5.5 kilograms whole turkey, cleaned
First marination
Salt to taste
1½ tbsps red chilli powder
1½ tbsps lemon juice
Second marination
2 tbsps ginger paste
2 tbsps garlic paste
¼ cup Kashmiri red chilli paste
Salt to taste
1½ cups hung yogurt
2 tsps garam masala powder
1 tsp dry fenugreek leaves (kasuri methi) powder
1 tbsp red chilli powder
½ cup mustard oil
2 lemons
⅓ cup butter
Melted butter for basting
Jeera aloo to serve
Makhni sauce to serve
Fresh mint leaves for garnish


1. For the first marination, take turkey on a tray and generously sprinkle salt on top and insides of the turkey and sprinkle red chilli powder and drizzle lemon juice and rub well on all sides. Set aside for 15-20 minutes.
2. In another large bowl, add ginger paste, garlic paste, Kashmiri red chilli paste, salt, and whisk well. Add hung yogurt, garam masala powder, dry fenugreek leaves powder and red chilli powder. Add mustard oil and squeeze lemons. Add butter and whisk well.
3. Loosen the skin of the turkey and apply the second marinade under the skin and all over the turkey. Tie the turkey with a thread and marinate for 1-2 hours.
4. Place a wire rack on a deep baking tray and place the turkey on it. Roast at 200º C for 35-40 minutes. Basting with melted butter in between.
5. Take the turkey out of the oven and baste with melted butter. Discard the thread. Cover and rest for 15-20 minutes.
6. Cut and garnish with mint leaves and serve hot with jeera aloo and makhni sauce.

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