In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
BAKED TURKEY TIKKA
If you are looking for a delicious supper using very simple ingredients then this easy recipe is the one for you. The basics are turkey fillets, Greek yoghurt (or non-dairy) and a commercially prepared Tikka paste. Enjoy with basmati rice and warm Indian bread.
Serves 4
Preparation time: 20 minutes + marination
Cooking time: 40 minutes
Oven temperature: 180ºC
INGREDIENTS
750 g turkey fillets – cut into chunks
Marinade
4 tbsp thick Greek yoghurt – or non-dairy alternative
2 large dessertspoons of Indian Tikka paste
Topping
1 large red onion – sliced
1-2 tbsp coconut oil
Seasoning of black pepper and sea salt
Others
Serve with basmati rice and naan bread
INSTRUCTIONS
Prepare turkey fillets in the marinade
Place Greek yoghurt into a bowl, and add Tikka paste mix well. Add turkey pieces and coat well in spiced yoghurt. Leave to marinate a minimum of 20 minutes or longer.
To cook
Tip turkey yoghurt mixture into an ovenproof pan or dish. Top with raw sliced onion, seasoning and tablespoons of coconut oil. (See image below)
Bake
Place in the oven and bake until all is well cooked.
Serve
Take to the table in the serving dish or ovenproof pan with a bowl of freshly cooked basmati rice and Indian bread.
Jules Tip: This recipe also works well using chicken breasts, and the longer you leave to marinade the better.
Contributed by: Julia Toon, Jules of the Kitchen
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