- 1 TBS coriander seed
- 1 TBS black peppercorns
- 1½ TSP cumin seeds
- ¾ TSP brown mustard seed
- 4 cloves
- 1 (4-inch) cinnamon stick
- 7 green cardamom pods
- ¼ TSP freshly grated nutmeg
- ¼ TSP red pepper flakes
- 1 C plain whole milk yogurt (not Greek-style)
- 1 TBS kosher salt, divided
- 2 turkey thighs, boned and skinned
- ¼ C canola oil, plus more for brushing the grill pan
- 1 LG onion, diced
- 2 TBS freshly grated ginger
- 4 garlic cloves (grated)
- 2 fresh red chiles (thinly sliced)
- 28 OZ canned whole peeled tomatoes (drained and diced)
- 13½ OZ can coconut milk
- 2 TBS fresh lime juice
- Fresh mint and cilantro, for garnishing
- Toast the coriander, black peppercorns, cumin, brown mustard, cloves, and the cinnamon stick in a dry cast iron skillet until fragrant, about 3 minutes. Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.
- Transfer roughly 2/3 of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, and 1 teaspoon of the salt followed by the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs, and refrigerate for 1 to 3 hours.
- Place a 12-inch sauté pan over medium-high heat for 2 minutes. Add the canola oil and, when shimmering, add the onion and the remaining 2 teaspoons of salt. Stir occasionally, until the onion begins to brown around the edges, about 8 minutes.
- Reduce the heat to low and stir in the ginger, garlic and chiles. Continue stirring occasionally until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes.
- Stir in the coconut milk and lime juice. Kill the heat. Puree until smooth. Cover to keep warm.
- Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove thighs from heat and rest for 5 minutes before cutting into bite-sized pieces.
- Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle.
- To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.
Yields 6 servings.