Made this dish for 2009 Thanksgiving dinner at Kristin's house. The turkey dish was hugely appreciated! Adapted it from the Punjabi Butter Chicken recipe...oops, forgot the source!
Ingredients
1 pound Turkey breast pieces
½ cup yogurt
1 tbspn garlic paste
1 tbspn ginger paste
1 tbspn chopped cilantro
1 tbspn garam masala powder
1 tspn cilantro powder
1/2 tspn cumin powder
salt to taste
¼ tspn red chilli powder or cayenne pepper powder
1 big tomato chopped
¼ cup chopped water cress
¼ cup ground almonds (peeled, blanched and finely crushed)
2 tbspn butter
Direction
Marinate turkey pieces overnight in yogurt, ginger/garlic paste, salt, all spice powders mentioned above and chopped cilantro (hint: use madras curry powder about 2 tbspns if unable to buy individual spice powders)
Heat butter in a pan (medium heat), add chicken with the marinade and saute for 5 – 8 mts
Add tomatoes and water cress, reduce heat and simmer till cooked. Use a little water if meat is not cooked.
Serve with basmati rice/wild rice or bread
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