Saturday, October 11, 2008

Tandoori Turkey Breasts

If turkey breasts are unobtainable, use chicken breasts. Recipe serves 4.


1 teaspoon chili powder
1 small piece ginger root, very finely chopped
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
2 teaspoons paprika
Salt and pepper
10 ounces (310 g) natural yogurt
1 tablespoon lemon juice
4 boneless turkey breasts
To Garnish:
Shredded lettuce
Onion rings
Mint sprigs
Lemon wedges


1. Put the chili powder, ginger, garlic, coriander, cumin and paprika in a large bowl, with salt and pepper to taste. Stir in the yogurt and lemon juice.
2. Place the turkey breasts in a shallow dish and spoon over the yogurt mixture. Cover and leave in the refrigerator overnight.
3. Remove the turkey from the marinade. Cook under a preheated moderate grill for 10-12 minutes on each side, basting frequently with the marinade, until the turkey is cooked through.
4. Arrange the lettuce on a plate, place the turkey on top and garnish with onion rings, mint sprigs and lemon twists. Serve immediately.

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