Tikka masala is one of those staple dishes in Indian restaurants in America, and like so many others I'm a fan. I had never attempted a version from scratch before, and never seen it with turkey at all.
The turkey is only an issue because the recipe calls for boneless, skinless, turkey thighs; which no one in my town will sell me. I did find bone-in, skin on, turkey thighs (which I didn't know I could get) so I added a prep step to the recipe where I skinned and de-boned the turkey thighs. If I were to repeat this I would just sub chicken thighs, because it would be easier.
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| No, it doesn't taste burnt. |
Step two is to toast a bunch of spices and grind your own spice mix. Then the turkey gets marinated in spiced yogurt before getting charred on either a grill (which is Alton's preferred method) or a cast iron skillet (which is what I used because of the weather). While you're cooking the turkey, you make the sauce. Not as simple as ordering take-out, but is it better?
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| Turkey Tikka Masala |
This is a good version of tikka masala, but in a head to head battle with the version from my local Indian restaurant I'd take the restaurant version. Kind of like with the
mango lassi, but without the salt problems.
Difficulty Level: Complex
Will It Get Made Again? Nah, too much work for the payoff.
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