{"id":2091,"date":"2024-10-31T13:49:32","date_gmt":"2024-10-31T18:49:32","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2091"},"modified":"2024-10-31T13:49:32","modified_gmt":"2024-10-31T18:49:32","slug":"turkey-tikka-masala-alton-brown","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/turkey-tikka-masala-alton-brown","title":{"rendered":"Turkey Tikka Masala &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 TBS coriander seed<\/li>\n\n\n\n<li>1 TBS black peppercorns<\/li>\n\n\n\n<li>1\u00bd TSP cumin seeds<\/li>\n\n\n\n<li>\u00be TSP brown mustard seed<\/li>\n\n\n\n<li>4 cloves<\/li>\n\n\n\n<li>1 (4-inch) cinnamon stick<\/li>\n\n\n\n<li>7 green cardamom pods<\/li>\n\n\n\n<li>\u00bc TSP freshly grated nutmeg<\/li>\n\n\n\n<li>\u00bc TSP red pepper flakes<\/li>\n\n\n\n<li>1 C plain whole milk yogurt (not Greek-style)<\/li>\n\n\n\n<li>1 TBS kosher salt, divided<\/li>\n\n\n\n<li>2 turkey thighs, boned and skinned<\/li>\n\n\n\n<li>\u00bc C canola oil, plus more for brushing the grill pan<\/li>\n\n\n\n<li>1 LG onion, diced<\/li>\n\n\n\n<li>2 TBS freshly grated ginger<\/li>\n\n\n\n<li>4 garlic cloves (grated)<\/li>\n\n\n\n<li>2 fresh red chiles (thinly sliced)<\/li>\n\n\n\n<li>28 OZ canned whole peeled tomatoes (drained and diced)<\/li>\n\n\n\n<li>13\u00bd OZ can coconut milk<\/li>\n\n\n\n<li>2 TBS fresh lime juice<\/li>\n\n\n\n<li>Fresh mint and cilantro, for garnishing<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Place a 12-inch saut\u00e9 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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Stir in the coconut milk and lime juice. Kill the heat. Puree until smooth. Cover to keep warm.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.<\/li>\n<\/ol>\n\n\n\n<p>Yields 6 servings.<\/p>\n\n\n\n<p><a href=\"https:\/\/altonbrown.com\/recipes\/turkey-tikka-masala\/\">https:\/\/altonbrown.com\/recipes\/turkey-tikka-masala\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields 6 servings. https:\/\/altonbrown.com\/recipes\/turkey-tikka-masala\/<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2091","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2091"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2091\/revisions"}],"predecessor-version":[{"id":2092,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2091\/revisions\/2092"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}