Description
Alton Brown’s tikka masala brings Indian culinary magic to home kitchens with remarkable depth and authentic flavor. Marinated chicken embraces rich tomato-based sauce, delivering complex spices that dance across palates with comforting warmth you’ll savor from first bite.
Ingredients
Scale
Whole Spices:
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 1 ½ teaspoons cumin seeds
- ¾ teaspoon brown mustard seed
- 4 cloves
- 1 (4-inch) cinnamon stick
- 7 green cardamom pods
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon red pepper flakes
Main Ingredients:
- 2 turkey thighs, boned and skinned
- 1 cup plain whole milk yogurt (not Greek-style)
- 1 (28-ounce / 794 grams) can whole peeled tomatoes, drained and diced
- 1 (13.5-ounce / 400 milliliters) can coconut milk
Additional Ingredients:
- 1 tablespoon kosher salt, divided
- ¼ cup (60 milliliters) canola oil, plus more for brushing the grill pan
- 1 large onion, diced
- 2 tablespoons freshly grated ginger
- 4 garlic cloves, grated
- 2 fresh red chiles, thinly sliced
- 2 tablespoons fresh lime juice
- Fresh mint and cilantro, for garnishing
Instructions
- Carefully dry-roast whole spices including cloves, black peppercorns, cumin, brown mustard seeds, coriander, and cinnamon stick in a cast-iron skillet for approximately 3 minutes until their aromatic essence is released.
- Transfer the toasted spices to a spice grinder and pulverize cardamom pods, nutmeg, and red pepper flakes into a fine powder, which should take roughly 60 seconds.
- Combine turkey thighs with yogurt, 1 teaspoon of salt, and approximately 2 tablespoons (30 milliliters) plus 2 1/2 teaspoons (12.5 milliliters) of the freshly ground spice mixture inside a large resealable plastic bag.
- Thoroughly massage the marinade into the meat, ensuring complete coverage, then seal and refrigerate for a minimum of 1 hour, ideally 3 hours to enhance flavor penetration.
- Heat a 12-inch (30.5 centimeters) sauté pan over medium-high heat, adding canola oil and sautéing onions until they develop a translucent, shimmering appearance.
- Reduce heat to low and incorporate minced ginger, crushed garlic, and chopped chilies, continuing to cook until onions achieve an even, golden-brown coloration.
- Introduce diced tomatoes and remaining spice mixture, simmering and stirring consistently for 15 to 20 minutes to concentrate flavors and develop a rich, deep color.
- Squeeze fresh lime juice into the sauce and gently stir in coconut milk, bringing the mixture to a gentle simmer and maintaining warmth.
- Prepare a grill or grill pan, lightly brushing with oil, then cook marinated turkey thighs for approximately 5 minutes per side over medium heat.
- Remove turkey from heat and allow to rest for 5 minutes before carefully slicing into bite-sized pieces.
- Delicately incorporate turkey pieces into the prepared sauce, simmering cautiously to prevent yogurt from curdling, approximately 20 minutes until meat is thoroughly cooked.
- Finish the dish by generously garnishing with freshly chopped mint and cilantro, serving over steamed jasmine or basmati rice.
Notes
- Marinating tenderizes the meat and infuses deep, complex flavors into every fiber of the turkey thighs.
- Grinding whole spices releases their essential oils, creating a more vibrant and aromatic seasoning blend.
- Gentle simmering prevents yogurt from separating, ensuring a smooth, velvety sauce that coats the meat perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg