Tandoori Turkey
#4
  Re: (...)
Bringing this one back up. It is from issue 64, August 2007. I made it again a few nights ago. We sure enjoy it. In past reviews some did not care for the peach chutney - or thought it was just ok - but we liked it and think it is a great summer meal. We made the whole meal.


* Exported from MasterCook *

Tandoori Turkey Tenderloin with Peach-ginger Chutney and cucumber-mint Raita

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chutney
2 peaches -- pitted and chopped
2 tablespoons peach preserves
2 tablespoons rice vinegar
1 tablespoon fresh ginger -- minced
pinch salt
2 tablespoons scallions -- thinly sliced

For the Raita
1 cup cucumber -- seeded and sliced
1/4 cup plain yogurt
1 tablespoon fresh mint -- chopped
Honey and salt to taste

For the Turkey
1/4 cup plain yogurt
1/4 cup sour cream
1 tablespoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons tumeric
2 teaspoons garlic -- minced
2 teaspoons fresh ginger -- minced
1 teaspoon kosher salt
1/2 teaspoon cayenne
1 turkey tenderloin -- halved diagonally
2 tablespoons unsalted butter -- melted

For the Naan
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 teaspoon garlic -- minced
pinch salt
1 pound pizza dough (Frozen, refrigerated or
fresh) -- thawed

For the Chutney: Simmer peaches, preserves, vinegar and 1 Tbsp ginger and
salt for the chutney in a saucepanover medium heat.

Cook 6-8 minutes, stirring occasionally until liquid is nearly evaporated.
Off heat, stir in scallions; set aside.



For the Raita: Toss all ingredients for the raita together in a bowl.
Chill until ready to serve



For the Turkey: Combine everthing except the turkey and butter in a bowl.
Mix well

Add Turkey, coat in yogurt mixture, then cover and refrigerate for 30
minutes or up to 24 hours.

Preheat Grill to high. When hot, oil it well. Grill turkey, covered for
8-10 minutes, or until it releases easily from the grate.

Turn pieces over and grill to 160 degrees, about 5 minutes. Remove turkey
from the grill, let rest 2-3 minutes, then brush with melted butter.



For the Naan: Stir oil and parsley, garlic and salt together in a bowl.

Shape dough into 2 tennis ball-sized pieces, then roll each out onto a
floured surface to about 6" in diameter - or stretch by hand.

Grill untill browned, 3-4 minutes, then turn and grill the other side 1-2
minutes.

Off heat, brush both sides with oil mixture.



To Serve, spoon chutney over turkey with raita and naan on the side.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#5
  Re: Tandoori Turkey by esgunn (Bringing this one ba...)
I put your last review (dated 7/31/07 ) with the recipe - but I still have not tried this. thanks for bringing it up for us again!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#6
  Re: Re: Tandoori Turkey by cjs (I put your last revi...)
We make this all the time. We really like the naan, turkey and chutney but can leave the riata. It is just very blah compared to the dynamics of the rest of the dish
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