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Celebrating New Traditions Around the Table | Turkey Makhani Recipe | Maple and Marigold

Festive Turkey Makhani Recipe

Print Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 6 hungry people
Author Puneeta

Ingredients

For the Roasted and Ground Spices

  • 1 tsp whole Coriander Seeds
  • 1/2 tsp whole Cumin Seeds
  • 1/3 tsp black Peppercorns
  • 2 Cloves
  • 1 Black Cardamom
  • 2 Dried Red Chilli (Optional)

You could use a store-bought Garam Masala or Butter Chicken Masala blend if you would like to skip this step. If you're using store-bought spices, use a little less till you're sure of the flavours. Every spice blend is unique.

    For the Gravy

    • 2 cups roughly chopped Tomatoes Approx. 5 tomatoes
    • 1 cup roughly chopped Onions (I prefer red or purple for Indian dishes)
    • 2 Green Chillies (stems popped off)
    • 4 Garlic cloves
    • 1 in small piece of Ginger
    • 2 Green Cardamoms seeds only

    Finish the dish

    • 2 tbsp Coconut oil
    • 400 gms Turkey Strips
    • 1/2 tsp Turmeric
    • 1/2 tsp Kashmiri red chilli powder or paprika
    • 1 tsp dried Fenugreek leaves
    • 1 tsp of roasted spice blend
    • 1 Bayleaf
    • 1 Small Cinnamon Stick
    • 1 cup Coconut milk

    Instructions

    For the Roasted and Ground Spice Blend

    • Roast for a few minutes in a dry, hot pan.
      Grind in a spice grinder (or a coffee grinder but you can't use it for coffee again - the aroma will remain forever).
      Paneer Makhani Recipe | Indian vegetarian recipe Maple and Marigold.com

    For the Makhani sauce

    • Add everything in a pan with a lid with a tiny space for steam to escape.
      I have a saucepan with a lid that has a hole to allow the steam to escape. You could also prop the lid up with a wooden spoon. 
      Celebrating New Traditions Around the Table | Turkey Makhani Recipe | Maple and Marigold
    • Cook on medium heat for 30 mins while you do other things in the kitchen.
    • Blend with an immersion blender to a very fine velvety smooth texture. 
      If the texture isn't smooth, strain the sauce first before using it.
    • Freeze half for a meal another day. 

    For the Turkey Makhani

    • While the Makhani sauce is bubbling away on the stove, get a pan hot with a tsp of ghee.
    • Add the bay leaf and cinnamon stick.
      Add turmeric and Kashmiri red chilli powder and a sprinkle of salt to the pan
    • Add strips to the pan and toss and cook for 10 mins.
    • Pour the Makhani sauce in and toss
    • Simmer for a minute. This will sputter at high heat. Keep a lid ready to protect yourself.
    • Add cup of coconut milk to the gravy. Simmer for 5 minutes.
    • Rub the fenugreek leaves on your palm and add in the curry.
    • Stir and simmer for another couple of minutes.
    • Serve with a swirl of coconut milk and a sprinkle of the spice blend alongside naan or rice.